• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 45 cookies
  • Freezing Excellent
  • Shortbread Buttons
    Shortbread Buttons

Ready.
Set.
Make.

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Lets Make

Ingredients

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

Serving Size: 45 cookies

1 cup
250 mL
butter, softened

Unit conversion :
250 ml
48 tsp
16 tbsp
2
2
egg yolks

Unit conversion :
none
1 cup
250 mL
icing sugar

Unit conversion :
250 ml
48 tsp
16 tbsp

Unit conversion :
500 ml
96 tsp
32 tbsp
45
45
multicolored chocolate candy wafers

Unit conversion :
none
Next

Directions

Serving Size: 45 cookies

  • Preheat oven to 325 °F (160 °C). Line 2 baking sheets with parchment paper.
  • Combine all ingredients, in a large bowl, until a soft dough forms.
  • 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.
  • 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.
Finish

Finished!

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