Another Recipe Kitchen Tested by the Party Saviors

Baby Button Cookies

Buttery melt in your mouth GOODNESS!!
Baby Buttons
SERVINGS: 4 dozen
PREP TIME:  30 min.
COOK TIME: 22 min.
2 sticks (8 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 cup cornstarch
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
    1. Preheat oven to 350°. Line a large baking sheet with parchment paper.  Pulse the butter with 1/2 cup of the confectioners' sugar in a food processor until combined. Add cornstarch, vanilla and flour, process until a soft dough forms. Divide it into 4 equal pieces.
    2. On a lightly floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll each piece into a ball. Transfer the balls to the baking sheet; they won't spread much. Bake the cookies on the center rack of the oven for about 22 minutes, until the bottoms are golden but the tops are still pale.
    3. Sift the remaining 1 cup of confectioners' sugar into a bowl. Add 12 warm cookies to the bowl at a time and toss to coat. Transfer the cookies to a clean baking sheet. While the cookies are still warm, poke 4 shallow holes into each one with a toothpick or skewer to make a buttonhole pattern. Let the cookies cool completely before serving or storing.  The cookies can be stored in an airtight container for up to 1 week.