Soak the damaged flowers with lukewarm water for 30 minutes to remove the saltiness.

Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, confectioners sugar, vanilla extract, and salt until incorporated.

Scrape the bowl down and sift in the flour. Mix with a spatula until the dough starts to come together. It will look crumbly at first, but the dough will come together as you continue mixing.

Drain the cherry blossoms and squeeze out the water. Pat dry with a paper towel. Mince the flowers finely and add them to the dough. Use a spatula to mix them until well incorporated.

Shape the dough into a cylinder, about 1.5-inch/4 cm diameter. If the dough is too sticky to handle, refrigerate the dough for 30 minutes until it becomes a little bit firmer to handle.

Wrap in parchment paper or plastic wrap and chill in the refrigerator until firm, at least 2 hours.

Soak the good flowers with lukewarm water for 30 minutes to remove the saltiness prior to baking.

Drain the good cherry blossoms and pat dry gently with a paper towel. Set aside.

Take out the dough from the refrigerator. Slice the dough with a sharp knife into 1/4-inch or 5 mm thick slices. Place the cut dough on baking sheets, spaced at least an inch apart.

Gently press down a reserved good cherry blossom onto each cookie slice.

Bake for 13-16 minutes or until the bottom edges of the cookies are golden brown in color.

Transfer to a wire sheet to cool completely.