Kids Make Cherry Blossom Cookies
April 16th, 2009 · No Comments · Posted in Blog
We had an abbreviated session in our food appreciation classes this week so I decided to give the kids a treat. They’re always begging to make cake or crepes or some kind of sweetness. With the arrival of spring, it seemed appropriate to make this pretty little morsel devised by my wife–the cherry blossom cookie.
You hardly need ask how this cookie got its name. With its unique shape and pink sprinkles, doesn’t it look exactly like a cherry blossom?
It also happens to be a very easy cookie to make (my wife calls the dough “indestructible”) and quite delicious. This is how you do it:
Cream until light and fluffy 1/4 cup (1 stick) butter and 1 cup sugar. (Most people will do this in an electric mixer. With the kids, we did it all by hand with a wooden spoon).
Add and beat until fully incorporated 1 egg and 2 teaspoons vanilla extract.
In a separate bowl, mix together 2 level cups all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder. Add the flour mix to the butter-egg blend and mix until everything is fully incorporated.
Turn the dough out onto a piece of plastic wrap. Shape and press the dough into a flat disc and refrigerate at least one hour, up to several hours.
When the dough has been chilled, unwrap it and place it on a floured work surface. Roll it out to a thickness of about 1/8 inch, perhaps a bit thicker. The dough may want to crack and separate. Just push it back together and rework it as needed.
Use your blossom-shaped cookie cutter to cut out approximately two sheet pans full of cookies. To decorate, brush a little water onto each cookie and dust with pink sprinkles. Accent with little gold or silver balls. Or use your imagination.
Bake in a 350-degree oven about 10 minutes, or until the cookies are showing the first hint of brown around the edges. They can even finish baking if you leave them on the sheet after removing from the oven.
What do your cherry blossoms look like?