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Crisp Button Cookies
Almost too cute to eat but too sweet to resist, these clever cookies take minutes to make. They’ll disappear as quickly! Bonnie Buckley - Kansas City, Missouri
40 Servings
Prep: 20 min. + chilling Bake: 10 min./batch
Ingredients
3/4 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Multi-colored pull-and-peel licorice
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine the flour, salt and cardamom; gradually
add to the creamed mixture and mix well. Cover and refrigerate for 2
hours or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with
a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart
on ungreased baking sheets. With the top of a 1/4-cup measuring cup
dipped in flour, press an indented edge into each cookie. Using a
plastic straw, cut out four holes near the center of the cookie.
Bake at 350° for 10-15 minutes or until edges are lightly
browned. Remove to wire racks to cool. Lace licorice through the
holes in each button; trim licorice. Yield: about 3 dozen.
Nutrition Facts:
1 cookie equals 78 calories,
© Taste of Home 2013
2 of 2
Crisp Button Cookies
(continued)
Nutrition Facts:
4 g fat (2 g saturated fat), 14 mg cholesterol, 42 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Diabetic Exchanges:
1 fat, 1/2 starch.
© Taste of Home 2013