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Ingredients

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Directions

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  • Combine the flour, baking soda, and salt in a medium bowl. In the bowl of an electric mixer, beat butter, maple syrup, and brown sugar on high until light and fluffy, about 3 minutes. Blend in the egg. Gradually add the flour mixture, beating well between each addition.

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  • Divide the dough in half and flatten into two disks. Wrap in wax paper and refrigerate until firm, about 1 hour.

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  • Preheat oven to 350 degree F. Line 3 cookie sheets with parchment paper. On a floured work surface, roll out one disk until it's about 1/4 inch thick. Use a 1-1/2-inch-diameter glass or round cookie cutter to cut out as many circles from the dough as possible. Transfer the circles to cookie sheets, about 1 inch apart. Press a smaller glass or cookie cutter partway into the dough to create the button's rim. Use a straw or a toothpick to make the four holes in the center of each cookie.

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  • Bake until golden, 10 to 12 minutes. Transfer to a wire rack and let cool completely. When ready to serve, thread licorice through buttonholes.

Nutrition Facts

88 calories; 3 g total fat; 2 g saturated fat; 52 mg sodium. 15 g carbohydrates; 0 g fiber; 1 g protein;

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