Button cookies are beautiful shortbread to look at, easy to make (with or without a mold), and delicious to taste plain or filled with hazelnut cream. I used a dedicated mold to make them, but I won’t deny having struggled a bit. Perhaps I didn’t use it correctly. I’m telling you the truth, I have doubts about it, so I think the next time I make shortcrust pastry, I might try again. If you work with two simple cookie cutters and a skewer to make the holes, it will be really easy to create button cookies. And maybe with the pierced holes, they’ll even be prettier. Read the procedure carefully and get to work to prepare the button cookies!
I bought the mold HERE.
The shortcrust pastry for decorated cookies is always the same: the frollizzi!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter should be cold from the refrigerator and the egg at room temperature. The amounts for this shortcrust are suitable for using a cookie stamp. Using a classic recipe or changing the amounts, you risk the design disappearing during baking.
With the given amounts, you get about 40/50 cookies: it depends on the size of the molds you decide to use.
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Baking Tray micro-perforated
- 1 Rolling Pin with thickness rings
Steps
In the bowl of the stand mixer with the paddle attachment, mix all the ingredients until they are compact and well combined: flour, powdered sugar, butter in pieces, egg, and vanilla.
Take the dough and work it on the work surface forming a slightly flattened rectangular dough. Wrap it in plastic wrap and put it in the refrigerator for two hours.
After the resting time, return the dough to the lightly floured work surface and with the rolling pin and appropriate spacers, roll it out to a thickness of 3/16 inches. Cut the cookies with the button mold or with a 1 3/4 inch cookie cutter cut out discs. With a smaller cookie cutter (about 1 1/4 inch), lightly score the disc to create the inner rim, being careful not to cut through the dough. Finally, with a wood skewer without a tip, make the four holes. Place the cookies on a micro-perforated baking tray and let them rest in the refrigerator for fifteen minutes, then bake them in a preheated oven at 356°F for 12/15 minutes.
