I once thought that the blooming of flowers was a blessing, but now I realize that having the heart to appreciate them is the true blessing.
For this year’s cherry blossom season, I’ve prepared many delicacies suitable for a flower viewing banquet.
Delicate cherry blossom cookies, three-colored snowflake pastries, sandwiches, and fried chicken, all paired with fruit tea, laid out under the cherry blossom trees.
With a few good friends, we’ll snack on these treats, waiting for the wind to bring the cherry blossoms and cherry blossom cookies into our mouths.
If sweetness is a fifty-fifty split, the cherry blossom cookies will take five parts. 
As the cookie crumbs melt in your mouth, your mood also becomes sweet and crumbly. The little rings of sunlight capture the cherry blossoms, locking in spring.
When the cherry blossoms in Wuhan bloom again, people will once more gather under the trees to admire them, and the blossoms will gaze upon countless visitors.
The sky is clear, cherry blossoms fall, a small spring day, and harmony.
Let the shapes of the flowers imprint on your heart.
Spring Cherry Blossom Banquet
Cookie Dough
1、Soften 130g of butter at room temperature, then beat with an electric mixer until slightly pale. Add 60g of powdered sugar and continue beating until the mixture increases in volume and turns white.
2、Stir in 30g of egg whites, then sift in 90g of low-gluten flour, 70g of high-gluten flour, and 25g of almond flour, mixing until combined. The cookie dough is ready.
Cherry Blossom Cookies
1、Prepare two types of cherry blossom shapes. Divide the dough into two equal parts, adding a little pink food coloring to one half and mix well.
2、Fill a piping bag with a five-petal nozzle, fill with the pink dough, and pipe out cherry blossom shapes (about 3 cm in diameter).
3、Place in a preheated oven at 170°C, immediately turn down to 150°C, and bake for 15 minutes. Remove from the oven.
*You can bake these along with the cherry blossom chocolate cookies to save time.
Cherry Blossom Chocolate Cookies
1、Fill a piping bag with a Roman shield nozzle, fill with the plain dough, and pipe out hollow circles.
*If you’re concerned about uneven sizes, use a favorite round cookie cutter, dust it with flour, and press it into the baking sheet to make an imprint, then pipe the dough to match.
2、Place in a preheated oven at 170°C, adjust to 150°C, and bake for 15 minutes. Remove from the oven.
3、Melt 150g of white chocolate over a double boiler. Spoon the melted chocolate into the hollow center of the plain cookies. Once the chocolate starts to set, decorate with soaked cherry blossom petals and crushed pistachios. Allow to set completely before serving.
*Soak 100g of salted cherry blossoms in water in advance, allowing the petals to open up, then remove and place on kitchen paper to absorb excess moisture. Change the water a few times during soaking to reduce the saltiness of the cherry blossoms.
Having the heart to appreciate the flowers is a blessing.
Cherish the fleeting spring 🙂
