Baby Buttons

I love these little cookies; they are just so darn cute! Not too sweet either, very tender and plain but in a nice way.
This is from Food & Wine magazine.

2 sticks (8 oz. or 227 grams) unsalted butter, softened
1/2 cup powdered sugar plus another 1 cup for rolling after the cookies are baked
1/2 cup cornstarch
1/2 t vanilla
1 1/2 cups flour

In a food processor, pulse the butter along with the 1/2 cup powdered sugar until combined. Add the remaining ingredients and process until a soft dough forms. You may need to scrape the bowl once. Don’t overwork the dough. Divide the dough into 4 equal pieces.

Preheat the oven to 350ยบ and line a large rimmed baking sheet with parchment paper; I don’t like to use the Silpat mat for these cookies because it darkens them too much. Roll each section of dough gently into a 12″ rope and cut each rope into 12 pieces. Roll each piece into a ball and arrange on the baking sheet. You can put them very close together- they won’t spread much. Bake the cookies for about 18 minutes; the bottoms should be golden but the tops pale.

Sift the 1 cup of powdered sugar (do as I say not as I do) into a bowl and add several warm cookies at a time; toss to coat them. Put them back on the baking sheet and if you are lucky enough to have child labor available in your home, have one or more of your children use a toothpick to immediately poke 4 button holes in each cookie, assembly line fashion as soon as they’ve come out of the powdered sugar. If you’re on your own, step lively because if they cool too much they will break apart when you try to poke them.

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