Coraline Button Cookies

Make the double batch of dough.

Beat the butter and confectioners’ sugar with a hand mixer until smooth and creamy. Mix in the vanilla bean paste or vanilla extract.

Add the dry ingredients and divide.

Add the flour and salt and mix just until a soft dough forms. Divide the dough evenly in half.

Wrap one half and refrigerate for 30 minutes. This half will be used to make approximately 90 button cookies.

The remaining half will be used to make approximately 8 Coraline cookies.

Make the Coraline dough.

Take the half of dough reserved for the Coraline cookies and divide it again: set aside approximately 1/4 for the hair and keep the remaining 3/4 plain for the faces.

Divide the 1/4 portion for the hair in half. Tint one portion purple and the other black with food coloring gel.

Shape the Coraline faces.

Roll out the plain dough between two pieces of parchment paper (it’s easier and doesn’t stick this way) and use a 3-inch round cookie cutter to cut out the faces. Gently roll each round horizontally with a rolling pin until it is approximately 3.5 inches long, creating Coraline’s elongated face shape. Use your fingers to gently shape the bottom into a pointed chin.

Use the purple and black dough to create Coraline and her mother’s hair. Roll out the colored dough and cut into approximately 1/2-inch strips to resemble strands of hair. Gently press the strips onto the tops of the faces.

Transfer to a parchment-lined baking sheet and chill for 15 minutes. *It is important to chill your dough i

Before baking.

Make the button cookies. Preheat the oven to 400°F. Roll the reserved half of the chilled dough to approximately 1/4-inch thick. Use 1-inch and 3/4-inch round cookie cutters to cut the button bases. Transfer to parchment-lined baking sheets.

Bake the cookies for 8 to 9 minutes, until set and just beginning to turn golden around the edges. Cool completely before decorating.

Make the chocolate buttons. Melt the milk chocolate and white chocolate separately in 30-second intervals, stirring between each interval. For the best finish and texture, tempering the chocolate is recommended.

Divide the white chocolate into small bowls and tint with food coloring gel as desired.

Mold the buttons. Carefully fill the button-shaped chocolate molds with melted chocolate. Avoid overfilling, as the finished buttons are delicate. Freeze for 5 minutes, or until completely set, then carefully remove from the molds. Repeat until you have enough buttons.

Assemble the button cookies.

Add a small dab of melted chocolate to the back of each chocolate button and attach it to a shortbread cookie. Allow the chocolate to set completely.

Attach two chocolate buttons to each cooled Coraline cookie with a small dab of melted chocolate. Allow to set completely before serving.