Shortbread Buttons

Directions

In a bowl, sift together the flour and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 1 minute. Add the vanilla and beat until combined. Reduce the mixer speed to low and add the flour mixture in 2 additions, beating in each addition until incorporated and no streaks of flour remain.

Transfer the dough to a lightly floured work surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Let the dough stand at room temperature for 5 minutes. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a round about 1/8 inch (3 mm) thick.

For larger cookies, use a 2 1/2-inch (6-cm) biscuit cutter to cut out about 16 cookies. Transfer to the prepared baking sheet, spacing them about 1/2 inch (12 mm) apart. Using a 1 1/2-inch (4-cm) biscuit cutter, gently press a circle inside each cookie, leaving just an indent; do not cut all the way through. Using a chopstick or a thick skewer, poke four small holes in the center of each cookie, each about 1/2 inch (12 mm) from the edge, so the that the cookie resembles a button. Place the cookies in the freezer for 20 minutes.

For smaller cookies, use a 2-inch (5-cm) biscuit cutter to cut out about 22 cookies. Transfer to the prepared baking sheet, spacing them about 1/2 inch (12 mm) apart. Using a 1 1/4-inch (3-cm) biscuit cutter, gently press a circle inside each cookie, leaving just an indent; do not cut all the way through. Using a chopstick or a thick skewer, poke four small holes in the center of each cookie, each about 1/2 inch (12 mm) from the edge, so the that the cookie resembles a button. Place the cookies in the freezer for 20 minutes.

Meanwhile, preheat an oven to 350°F (180°C).

Bake until the cookies are light golden brown, rotating the baking sheet from front to back halfway through, about 12 minutes for larger cookies and about 10 minutes for smaller cookies. Transfer the cookies to a wire rack and let cool to room temperature. Makes 16 to 22 cookies (depending on the size).

Williams Sonoma Test Kitchen