Authentic Easy Japanese Butter Cookies
Servings 20 Cookies
Ingredients
- 240 g (2 cup) cake flour
- 100 g (1 cup) powdered sugar or (1/2 cup) granulated sugar granulated sugar is only for food processor method
- 120 g (1/2 cup) butter diced
- 1 egg well beaten
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
Instructions
Making by food processor
- Place the flour and sugar into a food processor and pulse until blended. If you use granulated sugar, firstly pour the sugar only into a blender or food processor. Blend the sugar until it is a fine.
- Add the butter and pulse until sandy. Then add the egg and the vanilla extract. Pulse until the mixture until a dough forms. Scraping down sides as needed.
- Take the dough out. Then knead and form into a ball.
- Divide the dough in half, and place one of the dough in a bow. Add the cocoa powder and well combine with hands.
- Pat the plain dough into rectangle shape. And put the dough between 2 pieces of parchment paper and roll out the dough to 5 mm (3/16-inch) thick. Repeat with the remaining cocoa dough.
- Wrap the 2 sheets of dough in plastic wrap. And refrigerate for 1 hour.
- Preheat the oven to 160 C / 325 F / gas mark 3.
- Line 2 baking sheets with parchment paper. Cut the dough with a knife or cookie cutters into desired shapes and arrange on the prepared baking sheets.
- Bake for 17 to 20 minutes until edge of the cookies slightly brown. Then cool on the baking sheet until firm.
Making by hand
- Sift the flour and leave the butter at room temperature until soft and beat until creamy with a rubber spatula.
- Add the sugar and mix until well blended.
- Add beaten egg little by little. (for 4 times) After each addition, well mix to combine. Then add the vanilla extract to blend.
- Add the shifted flour and incorporate until a dough forms.
- Remaining step is the same as food processor method. So follow from step 3 of the instructions above.
