Whittingham Buttons
Delightfully delicate and irresistibly tender, Whittingham Buttons are the ultimate treat for lovers of buttery, melt-in-your-mouth cookies. Crafted with a simple yet elegant blend of unsalted butter, caster sugar, vanilla extract, and a combination of all-purpose flour and cornstarch, these bite-sized indulgences boast a refined texture and subtle sweetness. Their signature "button" shape, created with a gentle press, adds a playful visual charm that's perfect for tea parties, festive gatherings, or everyday snacking. With just 20 minutes of prep time and a quick bake, these cookies offer both convenience and timeless appeal. For an extra flourish, dust them with powdered sugar to elevate their aesthetic and flavor. Whether enjoyed fresh or stored for later, Whittingham Buttons are sure to become a household favorite.
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Recipe Information
Ingredients
- 100 grams unsalted butter, softened
- 50 grams caster sugar
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 50 grams cornstarch
- 1 pinch of salt
- 10 grams powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy, about 2-3 minutes.
Stir in the vanilla extract and mix well.
Sift together the all-purpose flour, cornstarch, and a pinch of salt. Gradually add the dry ingredients to the wet mixture and stir until a soft, cohesive dough forms.
Divide the dough into 24 equal portions (about 1 tablespoon each). Roll each portion into a ball and place it on the prepared baking sheet, spacing them about 2 inches apart.
Use the back of a small round object, like the end of a wooden spoon or a clean bottle cap, to gently press into the center of each ball to create a slight indentation—giving the cookies their 'button' appearance.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as these cookies should remain tender.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, dust the cooled cookies with powdered sugar for a decorative touch before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 60.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
