Button Sugar Cookies Recipe 455

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SUPER CHOCOLATEY BUTTONS



Super Chocolatey Buttons image

Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 60 to 65 cookies

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate, chopped
8 ounces semisweet chocolate, chopped in chip-size pieces
1 1/2 cups granulated sugar
1 cup light brown sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour (see Cook's Note)
1/2 cup cocoa powder, plus 1/2 cup for rolling
1/2 teaspoon kosher salt
1/4 cup confectioners' sugar, for rolling

Steps:

  • Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
  • Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  • Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
  • Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
  • Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees F.
  • Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
  • Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

BUTTON SUGAR COOKIES RECIPE - (4.5/5)



Button Sugar Cookies Recipe - (4.5/5) image

Provided by Shannon

Number Of Ingredients 8

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth. 2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into sections. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours. 3. Preheat oven to 350 degrees F. Roll out dough and use circle cookie cutter to cut out cookies. Use straw to make holes. Place cookies 3 inches apart on lightly greased baking sheet. 4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

CRISP BUTTON COOKIES



Crisp Button Cookies image

Almost too cute to eat but too sweet to resist, these clever cookies take minutes to make. They'll disappear as quickly! Bonnie Buckley - Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Assorted food coloring, optional
Multicolored pull-and-peel licorice

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and cardamom; gradually beat into creamed mixture. If desired, divide dough into portions; tint with food coloring. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. With the top of a 1/4-cup measuring cup dipped in flour, press an indented edge into each cookie. Using a plastic straw, cut out four holes near the center of the cookie., Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Lace licorice through the holes in each button; trim licorice.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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