CHERRY BLOSSOM COOKIE

Cherry Blossom Cookie image

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.

Provided by Taste of Home

Time 30m

Yield about 3 dozen.

Number Of Ingredients 12

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

Steps:

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 : Calories 65 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.