Shortbread Button Cookies
Cozy up for sweater weather with these buttery Shortbread Button Cookies, a sweet and colorful treat perfect for fall baking, crisp afternoons, and cozy gatherings.
Button mold link here: https://geni.us/caS3poT
Shortbread Button Cookies
Makes approximately 90 (1”) cookies
INGREDIENTS
Shortbread Cookie Base
10 tablespoons (142 g) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla bean paste or vanilla extract
1 1/2 cups (180 g) all-purpose flour
1/2 teaspoon kosher salt
Chocolate Buttons
6 ounces milk chocolate
6 ounces white chocolate
Food coloring gel, as desired
Button mold link here: https://geni.us/caS3poT
Directions
Make the dough. Beat the butter and confectioners’ sugar with an hand mixer until smooth and creamy. Mix in the vanilla bean paste or extract.
Add the dry ingredients. Add the flour and salt and mix just until a soft dough forms. Shape into a disc, wrap, and refrigerate for 30 minutes.
Roll and cut. Preheat the oven to 400°F. Roll the chilled dough to about 1/4-inch thick. Use 1-inch and 3/4-inch round cookie cutters to cut out the button bases. Transfer to 2 parchment-lined baking sheets.
Bake for 8 to 9 minutes, until the cookies are set and just beginning to turn golden around the edges. Cool completely.
Make the chocolate buttons. Melt the milk chocolate and white chocolate separately at 30 seconds intervals stirring in between. (* It is best to temper your chocolate) Divide the white chocolate into small bowls and tint with food coloring gel as desired.
Pour the melted chocolate into button-shaped chocolate molds. Freeze for five minutes until completely set, then carefully remove the chocolate buttons from the molds and make another batch. *It works best to carefully fill the molds and not overfill as they are quite delicate.
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 before serving.
