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Crisp Button Cookies Recipe
Crisp Button Cookies Recipe photo by Taste of Home

Crisp Button Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:40 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 40 servings

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
  • Assorted food coloring, optional
  • Multi-colored pull-and-peel licorice

Nutritional Facts

1 cookie equals 78 calories, 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.

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and cardamom; gradually beat into creamed mixture. If desired, divide dough into portions; tint with food coloring. Refrigerate, covered, 2 hours or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. 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.
  3. Bake 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.
Originally published as Crisp Button Cookies in Simple & Delicious March/April 2010, p45

Nutritional Facts

1 cookie equals 78 calories, 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.

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Reviewed Sep. 12, 2013

"very nicely done"

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