VoxVlog

These buttery delights are cute as a — well, you know. Gather a stack together by threading ribbon through the buttonholes, and present the cookies in a perfectly sized papier-mâché box with a snowflake stenciled on the lid. 

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Yields: 24 serving(s)

Prep Time: 55 mins

Total Time: 1 hr 30 mins

Ingredients

• 1 c.

  (2 sticks) unsalted butter, at room temperature

• 1 c.

  sugar

• 2

  eggs

• 2 tsp.

  vanilla

• 3 1/3 c.

  all-purpose flour, plus more for parchment paper and cutters

• 1/2 tsp.

  kosher salt

Directions

• Step 1In a large bowl, using an electric mixer on high, beat butter and sugar together until light and fluffy. Reduce mixer to medium, and beat in eggs, 1 at a time. Beat in vanilla. Reduce mixer to low, and beat in flour and salt until soft dough forms. Divide dough into 4 equal pieces and pat each into a disk. Wrap each disk tightly with plastic wrap and refrigerate overnight.
• Step 2Roll out each disk between 2 sheets of well-floured parchment to 1/8-inch thickness. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, 30 to 60 minutes.
• Step 3Remove and unwrap 2 dough disks. Use a well-floured 3-inch round cutter to cut out 12 cookies. Transfer to a parchment-lined baking pan, spacing cookies about 1 inch apart. To make each resemble a button: Using the blunt side of a 2 3/4-inch round cutter, indent a circle on the cookie's surface. Then, using a straw, poke 2 holes near the center of each cookie. Repeat with 2 remaining dough disks.
• Step 4Preheat oven to 400 degrees F. Meanwhile, refrigerate pans with cookies until chilled, about 15 minutes. Bake until cookies are golden around edges and firm, about 5 minutes. (If necessary, use a skewer to reopen buttonholes.) Transfer to a wire rack to cool.
• Step 5To package, string a ribbon through a stack of 6 button cookies and tie before placing in box. Repeat with remaining cookies to fill 3 more boxes.

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