Butter Buttons

Name: Butter Buttons
Prep time: 25 min
Total time: 2 h
Yield: 32
Ingredients: 2 1/4 c. all-purpose flour; 3/4 tsp. fine salt; 1 c. unsalted butter; 2 c. confectioners' sugar; 1 tsp. pure vanilla extract

By Marian Cooper CairnsPublished: Feb 12, 2015

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Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

2 hrs

These melt-in-your-mouth shortbread cookies are perfect for spring parties and can be made up to 3 days in advance. Just store them in an airtight container at room temperature.

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Ingredients

2 1/4 cups all-purpose flour
3/4 tsp. fine salt
1 cup unsalted butter
2 cups confectioners' sugar
1 tsp. pure vanilla extract

Directions

1. Step 1Preheat oven to 350ºF. Whisk together flour and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in 3/4 cup sugar, until light and fluffy, 1 to 2 minutes. Beat in vanilla. Gradually add flour mixture, beating just until dough comes together.
2. Step 2Shape dough into 32 (1 1/4-inch round) balls (about 1 tablespoon each). Chill, covered, at least 1 hour or overnight.
3. Step 3Place balls, 1-inch apart, on a baking sheet. Bake, rotating baking sheet once, until golden on the bottom, 18 to 20 minutes.
4. Step 4Working one at a time, gently roll warm cookies in remaining 1 1/4 cups sugar; reserve remaining sugar. Transfer cookies to a wire rack to cool completely. Sprinkle cookies with reserved sugar.