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Crisp Button Cookies

 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 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 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


  • 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.
Nutritional Facts: 1 cookie equals 78 calories,

2 of 2

Crisp Button Cookies (continued)

Nutritional 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.