I’ve made button cookies before and posted about them here.
- In a separate bowl, whisk together flour, salt, and baking powder and set aside.
- In a mixer bowl, mix the butter and granulated sugar on medium speed until light and fluffy. Add an egg and vanilla, reduce the speed to low and mix until combined.
- Add your flour mixture to mixer bowl and mix until dough is formed.
- Divide the dough into three separate small bowls and knead in desired food coloring colors.
- Wrap dough balls in plastic wrap and refrigerate until firm. (About 30 minutes. Dough is easier to work with when chilled.)
- Preheat your oven to 325*.
- Remove one dough ball from refrigerator and roll out dough on a piece of lightly floured parchment to a 1/4-inch thickness, dusting with flour as needed.
- Cut out circles with a 1 3/4 inch round cutter, then lightly press with a 1 1/2 inch round cutter.
- Make your button holes with a skewer.
- Re-roll scraps and cut. (If dough becomes too soft, refrigerate it for 10 minutes and try again.)
- Space 1 1/2 inches apart on baking sheets lined with parchment paper and sprinkle them with the sanding sugar.
- Bake at 325* for 16 minutes. Rotate the cookies about halfway through then let them cool completely. Your cookies can be stored in airtight containers at room temperature for up to one week.
- 1 egg white
- 1 t lemon juice
- Slowly add 1 1/2 C powdered sugar.
Blend it on low speed until it’s smooth and creamy. That’s it. Spread some royal icing on your cookies and stack them. Wait until they are completely dry. Take a skewer and stick the pointy side into the bottom of one of the button holes. Twist the skewer in the same direction until it feel secure. Stick the skewer into a vase filled with rice, beans, or floral foam. And voila! You have yourself an adorable button bouquet!
Now I really know why they say cute as a button! Aren’t they adorable?!