A good friend of mine has a beautiful new son; however, before he arrived, I helped host a baby shower to celebrate! Since I have a stationary fetish, so this was an excellent opportunity to make some invitations too. There are several recipes from the day to share, but I’m starting off with the most “festive”, baby button cookies.
I was originally skeptical about the cornstarch, and I still think I might play with the recipe a little to increase the sugar and decrease the cornstarch, but these were a fun little shortbread-type cookie to munch on. The lemon flavor is really key here so don’t leave it out or feel free to increase it as I did, reflected below.
Baby Button Cookies
Makes ~ 4 dozen cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1/2 teaspoon vanilla (or lemon) extract
- 1 – 1 1/2 teaspoons finely grated lemon zest
- 1 1/2 cups all-purpose flour
- 1 cup powdered sugar, sifted
- 1 teaspoon finely grated lemon zest
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a food processor, pulse butter and powdered sugar until combined. To that, add cornstarch, extract, zest and flour, processing until a soft dough forms. Remove the dough onto a floured surface and divide into 4 equal pieces. Roll each piece of the dough into a skinny log- about 12 inches long. Cut each log into 12 pieces, and roll each piece into a ball.
Place the balls on the prepared baking sheet about 1 inch apart. These cookies spread very little. Bake for 20 to 22 minutes, until the bottoms are golden brown but the tops are still light.
While baking, mix powered sugar and lemon zest in a medium bowl. Remove the cookies from the oven and while still warm, roll in the sugar mixture. Place on a wire rack, and use a toothpick to poke four holes in the top of each cookie to make a the buttonhole pattern. Cool completely.