These charming Stuffed Cherry Blossom Sugar Cookies will up your cookie game. Cherry blossom jam's delicate flavors complement the buttery, almond-infused cookies, making them an ideal treat for special occasions or tea time.
Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. Cherry blossom jam or preserve. Powdered sugar, for dusting.
Instructions: In a bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out one portion of the dough on a floured surface to about 1/4 inch thickness. Using a round cookie cutter, cut out an even number of cookies. Place half of the cookies on the prepared baking sheet, spacing them about 1 inch apart. Place a small dollop of cherry blossom jam or preserve in the center of each cookie on the baking sheet. Gently press another cookie on top of the jam-covered ones, creating sandwich cookies. Seal the edges by pressing them together with a fork. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar. Enjoy these delightful Stuffed Cherry Blossom Sugar Cookies!
Prep Time: 30 minutes
Cook Time: 10-12
Gaorifu
