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Cherry Blossom Cookie

To make these, I adapted a traditional cherry blossom cookie recipe by leaving out the lemon zest and adding food coloring, sprinkles and almond extract to create a more festive look and flavor. When I took a batch to a cookie exchange party, everyone raved about them.

36 ServingsPrep: 20 min. + chilling Bake: 10 min./batch

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tablespoon milk
1/2 teaspoon almond extract
1/2 teaspoon cherry or vanilla extract
5 to 10 drops red food coloring, optional
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup candied cherry halves
Pink or red sprinkles, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in the egg, milk, extracts and food coloring if desired. Combine the
flour, baking powder and salt; gradually add to creamed mixture and
mix well. Cover and refrigerate for 30 minutes or until easy to
handle.
Roll dough into 1-1/4-in. balls. Place 2 in. apart on parchment
paper-lined baking sheets. With floured kitchen scissors, snip the
top of each ball in half, cutting three-fourths of the way through.
Cut each half into thirds; carefully spread the wedges apart,
forming flower petals.
Place a cherry half in the center of each; top with sprinkles if

2 of 2

Cherry Blossom Cookie (continued)

Directions (continued)

desired. Bake at 350° for 10-12 minutes or until set. Cool for
1-2 minutes before removing from pans to wire racks. Yield: about 3
dozen.

Nutrition Facts: 1 serving (1 each) equals 65 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 57 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.