Cream the butter and sugar until very smooth. Cut in the four
until smooth and well blended.
Take about 1/2 c (-,-) in your hands and roll it under your
palms on the counter (if it stick, barely dust it with flour, but the
more flour you use the less soft the cookies.
Roll the dough in one direction, toward you, and it will resist
breaking up. If it does break, squeeze it tightly together and
start over. Roll it to about 1 inch in diameter. Cut off pieces
about 3/4-1 inch long and place on cookie sheet, close together
is okay
Press a small hole in each with your little finger. Fill with a tiny
dollop of barberry or currant jelly. Bake at 350 degrees for 13-
15 minutes so they are just golden brown on the bottom. Col on
rack.
Originally Submitted
7/30/2011
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