Butter Buttons

I have loved butter cookies ever since I was a kid, and have been searching for the perfect recipe ever since. In my mind, the perfect recipe would not only be tasty, but the dough would also be easy enough to pipe into cute little mounds, yielding a cookie similar to the ones that I see in the Italian bakery down the street. Alas, this dough was too thick to pipe, but the end result was worth the trouble of rolling out so many little balls. Depending upon the size, this recipe yields about 35 melt-in-your-mouth cookies.

Butter Buttons

2 sticks unsalted butter, softened
1/2 cup, plus 2 Tablespoons granulated sugar
2 extra-large egg yolks
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
Confectioners' sugar for dusting
Maraschino cherries for decoration (optional)

In the work bowl of a stand mixer cream butter and sugar together on high speed until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, and then add vanilla. Whisk flour and baking soda together and slowly add to creamed mixture until a stiff dough is formed.

Turn mixture out onto a piece of plastic wrap. Flatten into a disc, wrap tightly in the plastic, and refrigerate for 3 hours or up to overnight.

Preheat oven to 350°F. 

Line cookie sheets with a Silpat or parchment paper. Pinching off small bits of dough, roll into balls approximately 1" in size. Place on cookie sheets about 1" - 2" apart. Flatten tops slightly by pressing down with your thumb. Top with small pieces of maraschino cherries, chocolate or colored sprinkles, or leave as is. Bake for 16-17 minutes until edges are lightly browned. Remove from oven and dust lightly with confectioners' sugar. Remove to wire racks to cool.

This post is linked to:

Metamorphosis Monday 
Melt In Your Mouth 
Recipe Sharing Monday
Amaze Me Monday

Inspire Me Tuesday

Foodie Friday