Crisp Button Cookies
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
YIELD: about 3 dozen.
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
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
-
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.
Nutrition Facts
1 cookie: 78 calories, 4g fat (2g saturated fat), 14mg cholesterol, 42mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC