Cherry Blossom Cookies

Servings: About 4 dozen

subheading: Cream Cheese Filling:

4 oz Cream Cheese, softened

¼ cup sugar

1 tsp vanilla or almond emulsion

1 large jar of Maraschino cherries or candied cherries

subheading: Cookie Dough:

2 ¼ cups flour

¼ cup cornstarch

1 Tablespoon Vanilla Powder (Olive Nation)

dash of salt

½ cup butter, softened (Robin uses salted butter)

4 oz cream cheese, softened

1 cup sugar

1 egg (Robin uses x-large eggs)

1 tsp vanilla

½ tsp coconut emulsion (Lor Ann)

subheading: Filling:

Beat the cream cheese and sugar in a small bowl until smooth

Add flavoring choice, mixing well, then put into piping bag; set aside

Drain and dry maraschino cherries, if using; set aside

subheading: Make the Cookie Dough:

Whisk together the flour, cornstarch, vanilla powder and salt; set aside

Cream butter, cream cheese and sugar until light and fluffy

Add egg, vanilla and coconut emulsion beating additional 2 minutes to blend well

Add the flour mixture just until it is well incorporated

Split dough in thirds, wrap in plastic flattening down to square shape

Refrigerate 1 hour or overnight

subheading: Assemble the cookie:

On a lightly floured surface/between 2 sheets or parchment paper roll 1 square at a time to ¼”

Using a 2 to 2 ½ “ round cookie cutter, cut circles and move to baking sheet

Return to refrigerator 15 to 20 minutes

Make 4 slits equally around the circle , halfway to the center of cookie (look at picture)

Pipe a small amount of cream cheese mixture into center and top with a cherry

Dab water on each tip edge

Fold 2 opposite side sections of dough up and around cherry (see picture), and then the other 2

Fold out tips of petal like a flower

Return to refrigerator for 30 to 60 minutes before baking

subheading: Bake the cookies:

Preheat oven to 350°

Bake for 8 to 12 minutes until cookies start to brown on edge

subheading: Optional:

Make a simple glaze and brush small amount on petal edges

subheading: Or:

Dust with luster dust or sprinkle with sugar