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Wednesday, 16 December 2015

Button Cookies / Shortbread Buttons


Ingredients:

2 cups plain flour
1 tbsp cornflour
1/4 tsp salt
1 cup/ 225 gm butter, at room temperature
3/4 cup confectioners/ icing sugar
1 1/2 tsp vanilla essence
food colors ( I used red, blue and green)

Preparation:
  1. In a bowl, whisk the plain flour with corn flour and salt and keep it aside.
  2. In another bowl, beat the butter until smooth. Add the sugar and vanilla essence and beat until smooth and creamy for about 2 minutes.
  3. Add the flour mixture and beat just until the dough starts to come together.
  4. Divide the dough in half.( Here I divided the dough into three equal portion).
  5. Add food colour as needed in each portion and knead the dough well.Then wrap each in plastic wrap and chill for about 1 hour until firm.
  6. Once the dough is firm, remove one color dough at a time and place it between two sheets of parchment paper and roll the dough until it is about 1/8 inch thick. 
  7. Then place the dough along with the parchment paper on a baking sheet and keep in the refrigerator for about 20-30 minutes or until firm, Repeat the same process with other color doughs.
  8. Preheat the oven to 180 degree celcius. Line the baking sheet with baking paper/ parchment paper.
  9. Remove one sheet of dough from the refrigerator and using a 2 inch (5 cm) round cookie cutter, cut out rounds.

       10. Place the rounds on the prepared baking sheet and using a 1 3/4 inch (4 cm) cookie cutter, lightly press the top of each cookie making a slight indentation.


      11. Then with a straw or 3 mm pastry tip , cut out 2 or 4 "button" holes in the centre of each cookie. Repeat the same process with the other sheets of dough.

      12.  Bake the cookies for about 10-12 minutes. Cool the cookies on the tray for 3-4 minutes and then gently transfer to a wire rack.
      13. Store the cooled cookies in an air tight containers..

Recipe Source: Joy of Baking

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