Recipe

Butter Button Cookies Recipe

Add Step-by-Step Photos	Chacha / All my dishes 10 months, 3 weeks ago These are delicious melt-in-your-mouth cookies and they never last for very long. Prep:15m Cook:11m Servings:50	Chacha
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Fans

pippy

juels

jett2whit

Ingredients

1-1/4 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 pound plus 2 tablespoons (1-1/4 sticks) soft, unsalted butter

1/3 cup sugar

1 large egg yolk

2 teaspoons vanilla extract

1/4 teaspoon pure almond extract

Makes about 50, 1-1/2-inch cookies

Directions

Mix the dough.

Position two oven racks in the middle and upper third of the oven. Preheat the oven to 325 degrees F.

Line two baking sheets with parchment paper but do not grease.

Sift the flour, baking powder, and salt together onto a piece of wax paper or into a medium bowl and set aside.

Beat butter and sugar in a large bowl with an electric mixer on medium speed until the mixture looks smooth and creamy, and the color lightens, about 2 minutes.

This beating helps lighten the texture of the cookies.

Move the beaters around in the bowl if using a hand held electric mixer. Stop the mixer and scrape dough from the sides of the bowl and any dough that becomes caught in the beaters as needed.

Mix in egg yolk, vanilla, and almond extract until they are blended into the mixture.

Decrease the speed to low and add the flour mixture, mixing just until it is incorporated and a smooth dough forms.

At first, the dough forms large crumbs, then it forms a smooth dough that pulls away from the side of the bowl.

Roll 1 level teaspoon of dough between the palms of your hands into 1/2 -inch balls.

Place the cookie balls 1-1/2 inches apart on the prepared baking sheets.

Bake the cookies for about 20 minutes, reversing the baking sheets after 11 minutes front to back and top to bottom to ensure that the cookies bake evenly.

The cookie bottoms and edges will be evenly light brown.

Cool the cookies on the baking sheet for 1 minute.

Use a metal spatula to transfer the cookies to a wire rack to cool completely.

Butter buttons can be stored at room temperature tightly covered in a tin for up to a week.

from www.vanilla.com

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Comments

pippy 10 months, 3 weeks ago said:
Butter cookies are a favorite of mine and they're great for any occasion or any season. Sometimes I make a lemon cream for the center and either place 2 cookies together with the lemon cream in the center or put a dollop of lemon cream on the top of the cookie. I've done this with chocolate icing as well. Oh so good. High 5!

juels 10 months, 3 weeks ago said:
Love the way butter cookies just melt in your mouth! You are making me so hungry for one of those right now! 5 forks and thanks for sharing!

jett2whit 10 months, 2 weeks ago said:
I have the afternoon snack attack goin' on here! Cookies!!! Yummy good

krumkake 10 months, 2 weeks ago said:
Oh yummy, chacha - rich little buttery cookies...how can I resist?!? Delicious!

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