Shortbread Buttons

Author: Canadian Living

If freezer space is limited, refrigerate unbaked cookies for 30 minutes. If desired, decorate with piped icing to resemble button stitches.

  • Portion size 60 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1 cup unsalted butter softened
  • 1/3 cup superfine sugar
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt

Method

In large bowl, beat butter until smooth; beat in sugar until fluffy. Beat in vanilla. Stir in flour, cornstarch and salt to make smooth dough; knead 5 times.

On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. Using floured 1-1/3-inch (3.3 cm) round fluted cutter, cut out circles, rerolling scraps once. Place on parchment paper–lined baking sheets; prick each twice with fork. Freeze until firm, about 15 minutes.

Bake in 300°F (150°C) oven until pale golden, about 30 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 10 mg
  • Protein 1 g
  • Calories 49.0
  • Total fat 3 g
  • Potassium 5 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shortbread Buttons

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