Hokkaido Potato Butter Cookies Made with New Potatoes
I love shortbread butter potato cookies they sell at a market in Hokkaido, so I made my own version.
They smell really nice just baked! They taste rich with salted butter.
Let the potatoes cool completely or else they will melt the butter.
May Queen variety potatoes are watery, so it's better to use firm danshaku potatoes. For 1 baking sheet worth. Recipe by pogue
Hokkaido Potato Butter Cookies Made with New Potatoes
I love shortbread butter potato cookies they sell at a market in Hokkaido, so I made my own version.
They smell really nice just baked! They taste rich with salted butter.
Let the potatoes cool completely or else they will melt the butter.
May Queen variety potatoes are watery, so it's better to use firm danshaku potatoes. For 1 baking sheet worth. Recipe by pogue
Cooking Instructions
- 1
Rinse the potatoes, but do not drain. Wrap in plastic wrap with the skins intact. Microwave for 3-4 minutes until soft.
- 2
Peel the skins while hot. Prepare 100g of potatoes. Mash with a masher, and spread on a tray to let it cool completely (leave uncovered to evaporate the excess moisture).
- 3
If they are still watery, microwave for 1 more minute without covering to get rid of the excess moisture. Bring the butter to room temperature.
- 4
Put the butter into a bowl. Beat with a whisk, and add sugar and mix well. Add egg yolk and mix well.
- 5
Add the potatoes and mix. Once everything is mixed well, add the sifted flour, and mix briskly with a spatula until the texture is no longer floury.
- 6
Once the mixture had thickened, wrap in plastic wrap and shape into a log. Leave it for an hour in a fridge. Cut into 5mm thick slices with a knife, and arrange them on a baking sheet.
- 7
Bake for about 20 minutes in an oven preheated to 340F/170C. They are soft after baking, so let them cool completely on the sheet.
- 8
The salted butter brings out the sweetness of the potatoes. If using unsalted butter, add 2 pinches of salt when mixing the dough.
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