20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
apple recipes
pumpkin recipes
cranberry recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
thanksgiving baking
easter baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Shortbread Buttons Recipe & Video

Printer Friendly Page

If my memory serves me right, the first time I saw a Shortbread Button Cookie was in a Donna Hay magazine. I immediately thought what an innovative way to dress up a regular shortbread cookie. And who doesn't like a shortbread with its buttery rich flavor and tender yet crumbly texture.  

The secret to making a good shortbread is to use a high quality butter and pure vanilla extract. Butter in the States is graded according to flavor, color, texture, aroma and body and one easy way to tell the quality of the butter is by the letter code or numerical number listed on the butter's package. The highest grade is AA (93 score) and that is what I recommend you use in this cookie. When you buy vanilla extract make sure that it's labeled "pure". Stay away from the ones labeled "imitation" vanilla extracts as they are made with synthetic vanilla and they tend to leave a bitter aftertaste. 

These Shortbread Buttons aren't difficult to make. Just make sure that your dough is well chilled when you're cutting the cookies into rounds and when you're cutting out the "button" holes. Once the cookies are cut in their shapes I like to chill the unbaked cookies before baking. This ensures that the cookies won't spread during baking.

Related Recipes You May Like

Pecan Shortbreads

Shortbread Tarts with Cream & Fruit

Shortbread Cookies with White Chocolate & Raspberries

Almond Shortbread Cookies

Cranberry Pistachio Shortbreads

Chocolate Shortbreads

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.

View comments on this recipe on YouTube

Shortbread Buttons:

2 cups (260 grams) all-purpose flour

1 tablespoon (10 grams) cornstarch

1/4 teaspoon (1 gram) salt

1 cup (225 grams) butter, at room temperature

3/4 cup (90 grams) confectioners (powdered or icing) sugar

1 1/2 teaspoons (6 grams) pure vanilla extract

Food coloring




New Videos




Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC