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How To Make Baby Button Cookies
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Lisa says, "We love to offer them in small, ribbon-tied gift packages for favors at bridal and baby showers. And because of their relatively low sugar content, people who don't normally love sweets are delighted with these." More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap. Baby Button Cookies 1 cup (2 sticks) unsalted butter, room temperature or
softened Preheat oven to 350 degrees F. Line a large
baking sheet with parchment paper. In a food processor, pulse the
butter with 1/2 cup of the powdered sugar until combined. Add the
cornstarch, vanilla extract, and flour; process until a soft dough forms.
Transfer the dough to a work surface and divide into 4 equal pieces. On a
lightly-floured work surface, roll each piece of dough into a 12-inch long rope.
Cut each rope into 12 pieces and roll each piece of dough into a small ball.
Transfer the balls to the prepared baking sheet. NOTE: These
cookies do not spread
very much. Bake the cookies on the center rack of the oven for approximately 22
minutes or until the bottoms are golden, but the tops are still pale. Remove
from oven.
While cookies are baking, place the
remaining 1 cup sifted powdered sugar in a shallow dish.
When
cookies have cooled, roll them again in the confectioners sugar to give them
a nice even coating of sugar.
The cookies can be stored in an airtight
container for up to 1 week.
Yields 4 dozen cookies.
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This delicious cookie recipe is by Lisa
Ritter of the Big Sugar Bakeshop in Studio City, CA. The recipe appeared in
the March 2008 issue of Food & Wine magazine.
While still warm, roll cookies in powdered sugar.
Add 12 warm cookies to the bowl at a time and toss to coat. While the cookies
are still warm, poke 4 shallow holes into each cookie with a toothpick or skewer
to make a buttonhole pattern. Let the cookies cool completely before serving or
storing.