Butter Button Cookies Recipe

How to make it

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• 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