Can you introduce the classic recipe for cherry blossom shortbread?

Salted cherry blossoms 16-20 pcs, softened unsalted butter 60g, powdered sugar 40g, 1 egg yolk, 1/2 tsp vanilla extract, low gluten flour 110g, granulated sugar 1 tsp

Methods

1 Soak the salted cherry blossoms in cold water for 30 mins to remove the salt, and then blot on paper towels to absorb the water

2 Add softened unsalted butter and sifted powdered sugar and mix well with a whisk (or electric mixer)

3 Add yolks and vanilla extract and mix well

3 Add cherry blossoms and vanilla extract and mix well

4 Add the egg yolks and the vanilla extract. Cream together the softened unsalted butter and sifted powdered sugar with a whisk (or electric mixer) until well blended

3 Add the egg yolks and vanilla extract and mix well

4 Sift in the gluten-free flour and mix well, then wrap in plastic wrap and chill in the fridge for 30 minutes

5 Sprinkle the dough with some flour on a lightly floured surface and olive oil to form a crust about 0.5cm thick, and then press out the dough into shapes using a cookie mold

Arrange on a baking sheet lined with baking paper. Place on a baking sheet lined with baking paper and top with the salted cherry blossoms from step 1. Bake in a preheated oven at 180°C for 12-15 minutes

6 Remove from the oven and sprinkle the tops of the cookies with granulated sugar while they are still warm, then leave on the baking sheet for 2 minutes before transferring them to wire racks to cool