Shortbread Buttons | Recipes

Shortbread Buttons

(31) Ratings:
Prep Time:
Baking Time:
Makes:45 cookies

Topped with a chocolate candy wafer, your kids will love helping to make these shortbread treats. Not only are they delicious, they’re also cute as, well… a button.


1 cup 250 mL butter, softened
2 egg yolks
1 cup 250 mL icing sugar
2 cups 500 mL Robin Hood® Original All Purpose Flour
45 multicolored chocolate candy wafers


  1. Preheat oven to 325 °F (160 °C). Line 2 baking sheets with parchment paper.
  2. Tip

    Get your kids to help line the baking sheets. Do they know why you use parchment paper? It keeps your treats from sticking to the sheets!

  3. Combine all ingredients, in a large bowl, until a soft dough forms.
  4. Tip

    This recipe doesn’t need a mixer, so have your bakers wash their hands and dig in! Start things off with a wooden spoon and then let your kids use their hands to bring the dough together.

  5. Using 1 tablespoonful (15mL) of dough at a time, roll into balls and place on baking sheet, spaced 1" (2.5cm) apart. Press a chocolate candy wafer into the top of each ball, pushing down to flatten the dough.
  6. Tip

    Have your bakers press the dough into a measuring spoon to make the cookies all the same size. This way, they’ll all bake at the same time.

  7. Bake in preheated oven for 15 to 20 minutes or until set and lightly golden. Let cool 5 minutes on sheets, then transfer to cooling racks.


  • Freeze the egg whites in an airtight container and use them another time for a white cake or meringue.

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