How to make Sakura Cranberry Cookies

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  1.After the butter is softened, add powdered sugar and stir evenly without whipping.
  Add 1 tablespoon of egg liquid and stir evenly.
  Pour in the dried cranberries.If the dried cranberries are large, they need to be chopped first (I chopped them more finely because the cherry blossoms will look ugly if they are too big); pour in the low-gluten flour and mix evenly to form a dough.

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  2. Shape the dough into a rectangular shape about 6CM wide and 4CM high with your hands, or roll it into a round (column) shape, or put it directly into a square mold and freeze it in the refrigerator until Hard (takes about 1 hour, it is frozen not refrigerated).

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  3. Put the salted cherry blossoms in a small bowl and soak them in water to wash away the salt particles (if you are worried about the strong salt smell, you can filter out the water and soak it again.I soaked it twice)

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  4.Use a knife to cut the frozen rectangular dough into slices about 0.7CM thick.After cutting, place it on the baking sheet, take out a cherry blossom and gently squeeze out the water from the flower (do not squeeze it too dry), place it on the biscuit and press it down with a little force (don't press the biscuit to deform it)

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  5.Put the baking sheet into the preheated oven at 165 degrees, middle layer, for about 20 minutes, until the surface is slightly golden.