Crisp Button Cookies Recipe

5 1 1
Crisp Button Cookies Recipe
Crisp Button Cookies Recipe photo by Taste of Home
Publisher Photo

Crisp Button Cookies Recipe

Read Reviews
5 1 1
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
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
40 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large 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
  • Multicolored pull-and-peel licorice

Directions

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.
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.
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: 78 calories, 4g fat (2g saturated fat), 14mg cholesterol, 42mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 3/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large 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
  • Multicolored pull-and-peel licorice
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrisp Button Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sunkistrose User ID: 7403741 151593
Reviewed Sep. 12, 2013

"very nicely done"

Loading Image