Best 8 Buttons For Eyes Cookies Recipes

EYE SPY COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add vanilla. Combine flour and cornstarch; gradually add to creamed mixture and mix well., Roll into 3/4-in. balls. Place 1 in. apart on ungreased baking sheets. With fingers, flatten to 1/4-in. thickness, forming eye shapes. For variety, shape some balls into logs, then flatten. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Add enough lemon juice to achieve a spreading consistency. Beat in lemon zest. Tint frosting purple and/or neon green; frost cookies. Add kisses for pupils.

EYEBALL COOKIES

Steps:

• In a microwave, melt 4 ounces of white chocolate; stir until smooth. Dip vanilla wafers in melted chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Chill until set., Melt remaining white chocolate; stir until smooth. Tint as desired. Spread a small amount onto the center of each cookie; place a chocolate chip in the center. , For bloodshot eyes, use a toothpick dipped in red food coloring to draw lines from circles to outer edges of wafers. Chill until set. Store in an airtight container.

SUPER CHOCOLATEY BUTTONS

Steps:

• Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
• Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F.
• Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
• Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

BUTTONS FOR EYES COOKIES

Steps:

• Cream together the butter and sugar. Then add the eggs and vanilla, and mix until thoroughly combined.
• Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed.
• Divide dough in half, wrap in plastic, and chill for at least an hour.
• Preheat oven to 325 degrees.
• Roll out dough to 1/4″ thick, and cut into rounds.
• Using a straw or the tip of an icing bag, punch holes where the buttonholes would be.
• Bake for around 10 minutes, or until the edges are just turning golden.
• Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off.
• Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency - you may need to experiment a bit with this to get a great, workable batch.
• Tint to desired colors with food coloring.
• To ice the cookies, place one or two cookies at a time on a long, flat knife.
• Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered.
• Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips.
• Repeat until all the cookies are covered.
• Let cookies dry for several hours (if you can wait!).

TURKISH EYES COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly grease cookie sheets or line with parchment paper.
• Cream butter.
• Add the sugar and cream until smooth.
• Add salt and vanilla.
• Stir in flour.
• Knead until smooth.
• Roll out dough between two pieces of wax paper until 1/4" in thickness.
• Carefully remove the top sheet of wax paper.
• Cut out equal number of 3" circles and 1" circles.
• Place on cookie sheets about 1" apart.
• Bake 10-12 minutes or until golden brown.
• Transfer to wire racks to cool.
• Spread the jam on the 3" circles, leaving a 1/4"-1/2" border all around.
• Dust the 1" circles with powdered sugar and place in the center of the jam-lined cookies.
• Let cookies set.

OWL EYES COOKIES

Steps:

• In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Remove two-thirds of the dough; roll into an 8-in. square on plastic wrap and set aside. , Combine melted chocolate and baking soda until thoroughly blended; beat into remaining dough. Shape into an 8-in log. Place chocolate log at one end of the square and roll up; pinch seams together. Wrap in plastic; refrigerate for at least 2 hours. , Unwrap dough; cut into 1/4-in. slices. To form owl's face, place two slices side by side on a lightly greased baking sheet. Pinch dough at the top of the circles to form ears. Place M&M's in the center of each circle for eyes. Place a cashew in the center of the face for the beak. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to a wire rack.

CRISP BUTTON COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and cardamom; gradually beat into creamed mixture. If desired, divide dough into portions; tint with food coloring. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. With the top of a 1/4-cup measuring cup dipped in flour, press an indented edge into each cookie. Using a plastic straw, cut out four holes near the center of the cookie., Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Lace licorice through the holes in each button; trim licorice.

BACHELOR BUTTONS (COOKIES)

Steps:

• Preheat the oven to 350 degrees and place a rack in the center.
• Line baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, salt, and powdered' sugar on medium speed until creamy.
• Reduce the mixer speed slightly and beat in the egg and vanilla.
• By hand or using the lowest speed of the mixer, stir in the flour.
• Shape the dough into ¾-inch balls and arrange 2 ½ inches apart on the prepared baking sheet. Use your finger to make an indentation in the center of each dough ball, then fill with preserves.
• Bake 1 sheet at a time for 10-12 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.