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Simple Shortbread Buttons

1/2   cup (1 stick) butter, softened
2   tablespoons granulated sugar
1   teaspoon vanilla
1 1/4   cups all-purpose flour
1/8   teaspoon salt
1/4   cup powdered sugar
  1. In Classic Batter Bowl, combine butter and sugar with Bamboo Spoon until light and fluffy. Beat in vanilla. Gradually stir in flour and salt until smooth. Form into a ball.
  2. Place powdered sugar in Flour/Sugar Shaker. Dust a 15-inch piece of Parchment Paper with powdered sugar using Flour/Sugar Shaker. Transfer dough onto Parchment Paper; shape into an 8-inch log. Refrigerate 30 minutes.
  3. Meanwhile, preheat oven to 350°F. Cut cookies into 1/2-inch slices using Crinkle Cutter. Place on flat Baking Stone. Bake 20-22 minutes. Cool 3 minutes on Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. Cool completely. Sprinkle cookies with powdered sugar.

Yield: about 2 dozen cookies

Nutrients per serving: (1 cookie): Calories 60, Total Fat 4 g, Sodium 50 mg, Fiber 0 g