Basic Butter Cookie バタークッキー
Indulge yourself with icebox butter cookies. Explore this easy butter cookie recipe with my 5 tips to achieve the perfect crumbly texture.
- Prep time
- 1 hr 15 min
- Cook time
- 18 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1stick/115g unsalted butter (small cubed)
- 1/2cup/115g caster sugar
- 1/50g medium egg (beaten)
- 2cups/250g Cake Flour (*1)
- 1/2cup/60g Almond flour
- 1/2 tsp ground vanilla (*2)
- a pinch of salt (*3 )
Instructions
- 1
Place all ingredients in a food processor and pulse till the butter and flours are mixed and become a crumbly texture.
- 2
Place the dough onto a sheet of cling wrap.
- 3
Wrap the dough with cling wrap and shape the dough into a long cylinder shape 1.5 inch/4cm in diameter. *5
- 4
Roll the cookie dough with a bamboo sushi mat and rest the dough in fridge at least 1 hour. *6
- 5
Start to preheat the oven to 374°F/190°C. *7
- 6
After the dough is rested at least one hour in fridge, remove the cling wrap and roll the dough on the granulated sugar. *8 step by step photo no9.
- 7
Slice the cookie dough 0.2inch/5mm thick. *9
- 8
Lay the sliced cookie dough on a silicone mat placed oven tray and bake in 356°F/180°C , middle rack for about 18 minutes. *10
- 9
Cool cookies on a cooling rack.
- 10
Soften the butter in room temperature in a mixing bowl of a stand mixer.
- 11
Add sugar and beat with whisking attachment.
- 12
Add egg into the bowl and mix in three different times. *11
- 13
Sift and add the flour into the bowl. Change the attachment to the beater attachment and combine the cookie dough.
- 14
From this point same as the food processor process.