SHORTBREAD BUTTONS

“If you like shortbread, you’ll love these little bites of shortbread happiness.  Dusted in powdered sugar, they provide a welcoming sweet taste.  Also, word to the wise, make sure to divide the dough into the tablespoon sized balls BEFORE refrigeration.  I put the dough into the fridge as one large disk and got back one very large and very difficult to work with disk of cold dough the next day.  Otherwise, pretty straightforward stuff to fulfill your shortbread desires.”

 

1 cup Butter

¾ cup Powdered Sugar

1 teaspoon Vanilla Extract

2¼ cups Flour

¾ teaspoon Salt

Extra Powdered Sugar to cover the cookies

 

Cream the butter and powdered sugar.

Mix in the vanilla extract.

Mix in the flour and salt.

Form the dough into tablespoon sized balls.

Chill overnight.  Do NOT refrigerate the dough in a large disk.  Make sure that the dough is in tablespoon sized balls of dough, PRIOR to refrigeration.

Preheat oven to 350 degrees.

Place the dough balls on a parchment paper lined baking sheet.

Bake for 18 minutes or until the cookie bottoms are golden brown.

Roll the warm cookies in powdered sugar and allow to cool on a wire rack.

After completely cool, dust with additional powdered sugar.

 

Makes about 26 cookies.

Revised Source:  “Butter Buttons” recipe on www.CountryLiving.com.