Shortbread Buttons
6 people added this to their Recipe Box
This recipe makes 60 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 4949 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 5 g5g carb |
| fibre | 00 fibre |
| chol | 8 mg8mg chol |
| sodium | 10 mg10mg sodium |
| potassium | 5 mg5mg potassium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 33 vit A |
| folate | 44 folate |
- Preparation time: 10 minutes Freeze: 15 minutes
- Total time : 30 minutes
If freezer space is limited, refrigerate unbaked cookies for 30 minutes. If desired, decorate with piped icing to resemble button stitches.
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/3 cup superfine sugar 1/3 cup superfine sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/4 tsp salt 1/4 tsp salt
Preparation
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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