CHERRY BLOSSOM COOKIES

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Cherry Blossom Cookies image

Simple sugar cookies serve as the canvas for these elegant "cherry blossoms." Use pink royal icing to create the "petals" and brown luster dust to form the "branches."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 14

2 cups unbleached all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg, room temperature
2 tablespoons brandy
2 large egg whites
2 1/2 cups confectioners' sugar, sifted, plus more as needed
1 teaspoon fresh lemon juice
Pink gel food color
1/2 teaspoon brown luster dust
Clear alcohol, such as vodka or lemon extract

Steps:

  • Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium-high speed until light and fluffy. Add vanilla, egg, and brandy and continue beating until well combined. Reduce speed to low and add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a 2 5/8-inch square cutter to cut out squares. Reroll scraps once (you should have about 16 cookies). Transfer to prepared sheets, spaced about 1 inch apart. Refrigerate at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
  • Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites on medium speed until frothy. Reduce speed to low and add confectioners' sugar, 1/4 cup at a time, increasing speed to medium-high between each addition, until mixture has consistency of shampoo. Add lemon juice. Tint with pink food color until desired shade is reached. Transfer mixture to a shallow bowl. If not using immediately, icing can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator, well wrapped in plastic, up to 3 days. Bring to room temperature before using.
  • Working with one cookie at a time, dip cookie top-side down in icing to completely coat surface, allowing excess glaze to drip back into bowl. Invert cookie and clean edges with your finger, if desired. Transfer to a wire rack or baking sheet and let stand at room temperature until completely dry, at least 12 hours and up to overnight. Reserve remaining icing for decorations, at room temperature, with plastic wrap pressed directly on surface, or in refrigerator, well wrapped in plastic. Bring to room temperature before using.
  • Stir additional confectioners' sugar into icing until it has consistency of toothpaste. Divide mixture into 3 portions and tint with pink food color until 3 desired shades are reached. Transfer each color to a piping bag fitted with a small plain round or star tip (such as Ateco #2, #3, or #13).
  • Place luster dust in a small bowl. Stir in vodka, a little at a time, until mixture has consistency of thick watercolor paint. Using a small food-safe paintbrush, paint a tree branch design on surface of each cookie. Using the 3 shades of pink icing, pipe small blossoms on branches. Let stand at room temperature until completely dry, about 4 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.

Chunkeymon
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These cookies are beautiful and delicious. I'm so glad I tried this recipe.


tharsifhfhhfhffhhff paramrtktjtjfjfuf
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I had a hard time finding cherry blossom extract, but I was able to find it online. These cookies were worth the effort.


Kmoeen302
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These cookies are a bit too sweet for my taste, but they're still very good.


Akujuo Iyke Ikechukwu
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I've made these cookies several times and they always turn out perfect. They're my go-to cookie recipe for any occasion.


Sebby Mwajabu
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These cookies are so easy to make and they're always a hit with my friends and family.


Ibtisam Dil
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I made these cookies for my daughter's birthday party and they were a huge success. All the kids loved them.


Abdul Al Mamun
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These cookies are perfect for spring. They're light and refreshing, and the cherry blossom flavor is just delightful.


Clan Darksid3
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I love the way these cookies look! They're so delicate and elegant.


Marcus Holloway
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These cookies were a bit more work than I expected, but they were definitely worth it. They're so delicious and unique.


Habeba Marzouk
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I wasn't sure how these cookies would turn out, but I was pleasantly surprised. They're so light and fluffy, and the cherry blossom flavor is just perfect.


Ibra Shafiq
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These cookies are so beautiful and festive. I love the delicate cherry blossom flavor.


jack white
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I've never made cherry blossom cookies before, but these were so easy to follow. They turned out perfect and tasted delicious. I'll definitely be making them again.


Zahra Bukhari
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These cherry blossom cookies are absolutely beautiful! I made them for a party last weekend and they were a huge hit. Everyone loved the delicate flavor and the pretty pink color.