Cute As A Button Cookies Recipes
CRISP BUTTON COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER COOKIES
These cookies make great ornaments! Snowmen, candy canes, stars, moons, holly leaves, reindeer, lighthouses, bells and fir trees galore. These are just a few of the cookie cutters we used making these wonderfully rich cookies. Paint each cookie with confectioner's sugar glaze and decorate with different colored sugars or you may sprinkle sugar on cookies before they bake.What fun! This recipe from Land O' Lakes.
Provided by Aroostook
Categories Dessert
Time 23m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 tsp vanilla in large bowl.
- Beat on low, scraping bowl often, until creamy.
- Sift in flour and baking soda and beat until well mixed.
- Divide dough in half.
- Cover each half in plastic wrap.
- Refrigerate until firm (at least 2 hours).
- Preheat oven to 375°F Roll out 1/2 the dough on lightly floured surface (I use 1/2 flour 1/2 confectioners sugar).
- Keep remaining dough chilled.
- Roll dough out to 1/8 to 1/4-inch thickness.
- Cut with 4-inch cookie cutter.
- Place 2 inches apart onto ungreased cookie sheets.
- Sprinkle with decorator sugars, if desired.
- Bake for 6 to 10 minutes or until edges are lightly browned.
- Ornaments:.
- While cookies are still warm, use toothpick to make holes for ribbons to hang cookies as ornaments.
- Cool completely.
- Frosting or filling: Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
- Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
- Tint with food color, if desired.
Nutrition Facts : Calories 199.8, Fat 9.9, SaturatedFat 6.2, Cholesterol 33.3, Sodium 140.7, Carbohydrate 26.2, Fiber 0.3, Sugar 16, Protein 1.7
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