Crisp, buttery, and melt-in-your-mouth, these Butter Cookies are made with just 5 ingredients and are great for any occasion! The dough can be rolled into a log shape and sliced, or cut out with cookie cutters. I recreated the popular dove-shaped butter cookies “Hato Sabure” from Kamakura, Japan.
Servings: 30small cookies (30 cookies = Hato Sables + 6 small cookies)
Author: Namiko Chen
1 ⅔cupall-purpose flour (plain flour)(If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour ends up with more than 120 g.)
6Tbspunsalted butter(at room temperature; you can increase up to 8 Tbsp, ½ cup, 113 g for a more buttery taste)
Gather all the ingredients. If you want to make the dove-shaped Hato Sabure cookies, print out the image (see Notes) and trace the pattern on parchment paper.
Sift the flour.
Fit an electric mixer with the whisk attachment and combine sugar and butter in the bowl. Whisk on high speed until fluffy, about 2 to 3 minutes.
Add the beaten egg and mix to combine. Add the vanilla extract if you're using.
Change the whisk to the beater attachment. Add the flour and baking powder and mix on low speed until flour is incorporated.
Roll the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
Preheat the oven to 350°F (180°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Roll out the dough on a lightly floured surface, to ¼ inch thickness. Tip: I put the long cooking chopsticks (it’s about ¼ inch thickness) on both sides of the dough and roll the dough to keep the same thickness.
Cut out the dough around the dove shape, or cut the dough with a 2-inch round cookie cutter (or use a tall glass).
Place the cookies on a baking sheet lined with parchment paper, about 1 inch (2.5 cm) apart.
Bake until golden brown, about 15-20 minutes. Remove from oven and let cool completely on wire rack. Enjoy!
These cookies stay fresh in an airtight container at room temperature for up to 1 week. I usually reheat the cookies at 350ºF (180ºC) in the toaster oven (or oven) until toasty.