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
MethodIn 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
- Iron 1.0
- Folate 4.0
- Vitamin A 3.0