Preparations: Bring the butter to room temperature. Line a baking sheet with parchment paper and preheat the oven to 180° (350°F).
Put the butter in a bowl and knead with a fork. Once softened, beat with an electric mixer until creamy.
Add the granulated sugar to Step 2 and mix well with an electric mixer. Add ☆ and cream well.
Sprinkle the cake flour into Step 3 and fold well with a rubber spatula It's okay if it there are some flour streaks.
Put Step 4 into a large Ziploc bag (about 27 cm wide) and form into a log. Let chill in the refrigerator for 1 hour until hardened.
Sprinkle the dough from Step 5 lightly with water and roll with sugar in a shallow pan to coat the surface. If it's a bit of a pain, you can just scatter the sugar on top.
Slice the dough from Step 6 into 8 mm thick slices. Arrange on the baking sheet with some space between each and bake in an oven for 15 minutes. That was easy, wasn't it?
Once baked, let cool. They're crispy and delicious! Bake until they look like the ones shown in the picture.
You can use a microwave to soften the butter in Step 2, but be sure not to let it melt to a liquid!! (I heat it at 900 W for about 15 seconds).
These cookies were prepared as written in Step 6. The edges are well-coated in sugar.
These are with dried raspberries! This is what they look like before baking, but they were delicious!
I tried baking them in a different shape! They're quite bigger than the round type!
Story Behind this Recipe
This is a variation of a cookie recipe I found in a homemade cookie book published by Boutique.
Be sure to completely chill the dough until hardened (at least 1 hour, if not for longer) for a foolproof dough. You can add some dried fruits (apricots, orange peel, maraschino cherries, etc.) in Step 4. You can skip Step 6 if you don't feel like coating the cookies in sugar.