Cookie Buttons

I am a mother of two wonderful boys! And as they say "feeding a child is a whole problem", but with these cookies it is very easy to feed the kids.

How to cook Cookie Buttons

Step 1

Cookie Buttons

Separate the yolks from the whites and sprinkle with sugar. Grind well with a tablespoon.

Step 2

Cookie Buttons

Chop the butter into small pieces into an egg-sugar mass (in no case do not melt). Mix all ingredients thoroughly.

Step 3

Cookie Buttons

Sift the flour through a sieve and add vanilla, knead the dough.

Step 4

Cookie Buttons

Divide the dough into 2 parts, add cocoa to one. Mix well and send our koloboks to the refrigerator for half an hour.

Step 5

Cookie Buttons

We roll out the cake with a thickness of 0.5 cm and squeeze out small circles with the help of a pile. Dip the stack periodically in flour so that the dough does not stick to the walls. With the help of a cap from a plastic bottle, we squeeze out a recess in each circle, but not completely. We make four holes in the center with a cocktail tube.

Step 6

Cookie Buttons

We place our “buttons” on a baking sheet covered with parchment paper and send to bake in the oven for 20-25 minutes. The temperature of the heated oven should be 180°C.

Cookie Buttons - FAQ About Ingredients, Baking Time and Storage

While butter provides the best flavor and texture, you can substitute with margarine. Use a high-quality margarine with at least 70% fat for the best results.
Store the completely cooled cookie buttons in an airtight container at room temperature. They will stay fresh for up to a week.
Yes! You can freeze the dough balls before baking for up to 2 months. Thaw them in the refrigerator overnight before rolling out and proceeding with the recipe.
You can substitute vanilla extract with other flavorings like almond extract, lemon zest, or orange zest for a different flavor profile. Use the same amount as the vanilla extract.
Substitute the all-purpose flour with a gluten-free flour blend designed specifically for baking. Be sure to choose a blend that contains xanthan gum or add 1/2 teaspoon of xanthan gum per cup of gluten-free flour to help bind the dough.
Add a teaspoon of milk or water at a time until the dough comes together. Avoid adding too much liquid.
Absolutely! You can use food coloring to tint the dough different colors. For flavors, consider adding a pinch of cinnamon, nutmeg, or other spices, or even a drop or two of food-grade essential oils like peppermint or orange.

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