Easy Work Crunchy Cookie Cutter Cookies

1. 1

   Add the butter (margarine) to a bowl and cream.

2. 2

   Add the sugar and mix well.

3. 3

   Sift in the cake flour and the katakuriko and mix as if cutting with a spatula.

4. 4

   Once it's come together in huge clumps add the milk and continue to mix in the cutting motion.

5. 5

   Once it's no longer powdery, stop mixing.

6. 6

   It's okay if the dough doesn't come together in one unified lump.

7. 7

   It'll come together when you place the dough in a plastic bag and roll it out.

8. 8

   Roll out the dough to a 4 mm thickness, then let it cool in the refrigerator.

9. 9

   You will be baking them at 180C for 15-17 minutes.

10. 10

    The baking time may vary depending on the size of your cookie cutter.

11. 11

    I used a heart-shaped cookie cutter as shown in the picture.

12. 12

    The heart-shaped cookie cutter is smaller than the 3.5 cm square cookie cutter.

13. 13

    Making 3 colors of dough lets you create 4 patterns of cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.