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Shortbread
Buttons: In a
bowl whisk the flour with the cornstarch and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter
until smooth. Add the sugar and vanilla extract and beat until smooth and
creamy (about 2 minutes). Add the flour mixture and beat just until the dough
starts to come together. Divide the dough in half. Place one half of the
dough back into the bowl of your mixer and add enough food coloring to get the
desired color. Then flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough
until firm (about one hour). Repeat the same process with the second half of
your dough.
Once the dough is
firm, remove one disk from the refrigerator and place it between two sheets of
parchment paper, wax paper or plastic wrap. Using a rolling pin, roll the dough
until it's about 1/8 inch (3 mm) thick. Then place the dough, along with the
parchment paper, on a baking sheet and place in the refrigerator for about 20-30
minutes or until firm. Repeat the process with the second disk of dough.
Once the dough is firm, remove one sheet of
dough from the refrigerator. Peel off the top sheet of parchment from the dough
and, using a 2 inch (5 cm) round cookie cutter, cut out rounds. Place the rounds
on a baking sheet lined with parchment paper. (Gather up any leftover scraps of
dough and reroll.) Then, taking a 1 3/4 inch (4 cm)
cookie cutter, lightly press the top of each cookie making a slight indentation.
Do not cut all the way through the cookie dough. Finally, take a 1/8 inch (3 mm) pastry
tip (Wilton #7) and cut out two or four "button" holes in the center of each
cookie. Place the sheet of unbaked cookies into the refrigerator to firm up
while you preheat your oven to 350
degrees F (180 degrees C).
Bake
the cookies for 10-12 minutes The
cookies can be stored in an airtight container for about a week or they can be
frozen.
Makes about 35-40
shortbread cookies.
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