Monday, December 23, 2013

Button Cookies & Bonus Recipe

Hey everyone!

Merry early Christmas!  Since Christmas is so close I’ve been busy looking through our big book of old family recipes in search of the perfect cookie recipe (for Santa, of course).  My mom suggested I make my grandmother’s recipe for Button Cookies, but I had to make a few changes before I began baking.  My grandmother used to make cookies with a lot of cream cheese and powdered sugar, which I decided to remove from the recipe to make it healthier. 

The recipe for Button Cookies is very simple to make and can also be used to make Thumbprint Cookies!  The difference is, once you have the balls of dough, stick your thumb in it and fill the dip of your thumb with jelly.  If you’re looking for the perfect, easy and delicious cookie recipe for Christmas this year, Button Cookies and Thumbprint Cookies are the perfect recipe for you! 

Thanks for reading and Merry Christmas, Lizzie Marie 

Button Cookies

1 cup (2 sticks) unsalted cold butter, cut into about 16 pieces
2/3 cup light brown sugar, packed
2 cups unbleached, all-purpose flour
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

BONUS: Thumbprint Cookies
Same ingredients as above, just pick your favorite jam and add about 1/2 teaspoon into each thumbprint before baking.  Bake for the same amount of time and temperature.

Button Cookies:
Place butter pieces and brown sugar into food processor fitted with metal blade.  Pulse until creamy.  Add 1 cup flour to processor; pulse to combine.  Add remaining flour and vanilla and pulse to combine and dough forms into a ball.  Remove dough from processor and place onto a dry, clean work surface.  Break off walnut-sized pieces of dough, roll into a ball with your hands and place on a baking sheet lined with parchment paper (for easy clean up). 
Cut an extra piece of parchment paper (about 3” x 3”) that will cover the bottom of a drinking glass.  Place piece of parchment paper on top of dough ball, then press the bottom of the drinking glass onto the top of the parchment paper, twisting the glass while pressing down onto the cookie dough to form a flat cookie about 1/4 inch thick.  The piece of parchment paper prevents the dough from sticking to the bottom of the glass. 
Remove piece of parchment paper and repeat to make about one dozen cookies on the pan (the cookies will not spread during baking).  Take the end of a wooden spoon handle or a chopstick and press two small “button holes” into each flattened cookie.

Bake 7 – 9 minutes or until golden around edges.  Immediately after removing from oven, re-press the button holes if they closed up a bit.  Cool 5 minutes then move to cooling rack.

Stack 2 or 3 cookies and run a narrow ribbon through each hole at the bottom of the stack and tie a bow at the top of the cookie stack.

Yields: 36 button cookies

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