It is better to take out the butter in the refrigerator at room temperature beforehand.
Formadize the butter that was taken out at room temperature into mayonnaise.
That way, it mixes well with other ingredients.

Add sugar to mayonnaise and pomade butter and mix white.
It's better to mix it so that the sugar can melt.

Mix flour, flour, flour, and flour. I put the flour on a sieve and put it in finely.

I thought it would be nice to chew wheat snow, so I didn't put it down on the sieve.

Mix the dough with all the ingredients and knead it. The dough can be a bit sticky at this time.

Divide a certain amount of dough, knead it smoothly, mold it into a circle, and harden it in the freezer. It's so soft that it's hard to cut it. You can just make a circle with your hands and bake it, but if you put it in the freezer for about 15 minutes, it's easy to cut it because it's slightly hardened.
I'm going to bake it in a round shape, so I made it round and hardened it in the freezer for 15 minutes.

After about 15 minutes, remove the dough from the freezer, coat the surface with sugar and cut to 1 centimeter thick. You can also put a little sugar on the cut surface.

Bake in a preheated oven at 160 degrees for 30 minutes. The time may vary slightly from oven to oven. I think it'd be good to grill it for about 25 minutes first and decide the time after looking at the condition. My oven is 160 degrees and 30 minutes is appropriate.
When you put the dough on the pan, it's better to put it at a little interval. The dough spread to the side and it got bigger, right? I said there was a little gap, but it was a little different. If you want a pretty shape, bake it at intervals.

If you cool down on a cooling net, the finished Sabre cookie becomes a crispy Sabre cookies.