Just a little ‘thank you’ gift…

Cute-as-a-Button Cookies


Need a cookie that’ll brighten your day, no matter what time of year? These cuties are easy, tasty, and if you bake semi-regularly, you probably have all the ingredients already in your pantry. Not only are they hard to mess up, even the wonky ones tend to look yummy.

Eat ‘em with afternoon tea in the summertime, take ‘em to a holiday party, or simply make ‘em on the weekend when you’re in need of something sweet (they pair well with fuzzy blankets and books).

D’awwww

D’awwww

Total time: About a half hour

Yield: About 20 to 22 cookies

Ingredients:

  • 1 cup butter at room temperature

  • ¾ cup granulated sugar

  • 2 large eggs, separated

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • ½ teaspoon salt

  • 1 cup walnuts, finely ground

  • ½ cup apricot jam (or with any jam you like)

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Steps:

  1. Preheat your oven to 325 F.

  2. Turn on music with some heart — Adele, Whitney Houston, something that elicits some impassioned (albeit out-of-key) singing. Who wants to bake in silence?  

  3. Beat the butter and sugar until it’s smoother than Ryan Gosling (“hey girl…”).

  4. Add the egg yolks and vanilla, beat until incorporated. Smell the mixture, because it’s heavenly.

  5. Mix in the flour and salt until the dough begins to hold together. Don’t overdo it, or the dough will get gummy.

  6. Whisk up those egg whites until they get just a little bubbly.

  7. Create yourself a little assembly line, with the whites in one bowl, the walnuts in the next bowl, and a lined cookie sheet at the end.

  8. Roll up the dough into little 1-inch balls, dip in the egg whites, cover completely in the walnuts, and place on the cookie sheet about an inch apart.

  9. Press your thumb gently into the center of each ball to give them that cute little button look. #adorbs

  10. Bake the cookies for 18-20 minutes; crank up the music while you wait. They should get a little brown, but don’t over bake! They’ll set a bit when you take them out.

  11. Cool the cookies on the cookie sheet for about five minutes, then transfer them to a cooling rack.

  12. Cool all the way (or, as long as you can last without eating one).

  13. Spoon a half teaspoon of jam onto each thumbprint. Apricot jam is classic, but I like raspberry, too. Anything will do, really.

  14. Don’t cover them until the jam sets a bit, otherwise you’ll have a sticky mess on your hands when you uncover them later.

  15. But really, why wouldn’t you want to eat them all immediately?

 
“Are you going to eat all those cookies yourself? Because I respect your right to eat whatever you want.”

“Are you going to eat all those cookies yourself? Because I respect your right to eat whatever you want.”