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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 almond extract, plus food coloring and sprinkles to create a more festive look. When I took a batch to a cookie exchange party, everyone raved about them.
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large 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-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 desired. Bake at 350° for 10-12 minutes or until set. Cool for 1-2 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 65 calories, 3g fat (2g saturated fat), 13mg cholesterol, 57mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.
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