Apple Cider Buttons
These fall-festive mini sandwich cookies are not just pop-in-your-mouth good, they're "cute as a button", too!
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon lemon zest, optional
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup prepared apple cider jelly*
Decorative sugar, for garnish
- In medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add vanilla extract and lemon zest.
- In separate bowl, whisk together flour and salt; gradually add to butter mixture. Cover dough; chill at least 2 hours, or until firm.
- Preheat oven to 375°F (190°C).
- Shape dough into 1/2-inch balls and place 1 inch apart on parchment-lined baking sheets. Lightly flatten half the balls with bottom of a juice glass to create “bottom” layer of button. Sprinkle rounded button tops with decorative sugar.
- Bake cookies 8 to 10 minutes, until lightly brown on bottom edges. Remove cookies to wire rack; cool completely.
- Once cooled, spread bottom cookies with 1/4 teaspoon apple cider jelly; place cookie top on jelly.
- Store unfilled cookies in airtight container, in refrigerator, for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.
Makes 3 dozen mini sandwich cookies.
*Apple cider jelly is available from many online gourmet retailers, or make your own (see recipe below). Apple jelly or another fruit preserve may be substituted.
Recipe for Homemade Apple Cider Jelly: Combine 6 cups fresh apple cider, 4 cups granulated sugar and 1 (1.75-ounce) package Sure-Jell dry pectin in saucepan over medium-high heat. Bring mixture to boil; stirring constantly. Reduce heat; simmer 10 minutes, stirring intermittently. Remove from heat; skim off any foam; pour into clean sterilized jars. Refrigerate to set (or process according to canning instructions).
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.