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Children’s Book Read-and-Bake Series: Vanilla and Chocolate Shortbread Button Cookies for “Corduroy” by Don Freeman

August 9, 2018 by Pampered Chicken Mama

Children’s Book Read-and-Bake Series: Vanilla and Chocolate Shortbread Button Cookies for “Corduroy” by Don Freeman

Vanilla and Chocolate Shortbread Button Cookies are as tasty as they are adorable!

Table of Contents (Quickly Jump To Information)

  • Vanilla and Chocolate Shortbread Button Cookies are as tasty as they are adorable!
  • Shortbread Dough
  • Read-and-Bake Book and Recipe
  • Vanilla and Chocolate Shortbread Button Cookies
  • Vanilla and Chocolate Shortbread Button Cookies

These bite sized cookies have a buttery crunch that melts in your mouth and are ideal for snacking or adding on top of a favorite dessert.

Shortbread is a crisp, buttery, type of cookie that originated in Scotland. The main ingredient list is short and simple; butter, flour, and sugar.

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Some shortbread recipes supplement the flour with corn starch which adds a melt-in-your-mouth texture. Flavorings, like vanilla or cocoa, can be also be added.

 

Vanilla and Chocolate Shortbread Button Cookies are a great choice when you want to bake ahead or for mailing. The flavor of these cookies gets even better after a few days. Stored in an airtight container at room temperature, shortbread cookies stay fresh for at least 2 weeks!

Shortbread Dough

Versatile shortbread dough can be baked in many forms.

  • Though no special pans are required, there are decorative shortbread pans that create wedges or bars embossed with lovely designs.
  • The dough can also be baked in a regular square or rectangular baking pan, then cut into bars.
  • Rolling the dough into a log for slice-and-bake cookies, allows you to store shortbread dough in the fridge and quickly bake fresh cookies as needed!
  • Individual cookies can be portioned with a scoop or rolled into balls.
  • For Vanilla and Chocolate Shortbread Button Cookies, the dough is rolled out and cut into shapes.

 

Read-and-Bake Book and Recipe

This month’s featured book, “Corduroy” by Don Freeman, is a childhood classic that is amazingly as popular today as when it was first published fifty years ago!

 

The original Corduroy book (there are also sequels and adaptations) tells the story of Corduroy, a stuffed toy bear, and Lisa, a little girl who loves him enough to spend all the money in her piggy bank to buy him.

 

At first, is seems that Corduroy is destined to remain on the store shelf. His overalls are missing a button and Lisa’s mother doesn’t want to spend money on a damaged toy.

 

At night, when the department store is empty, Corduroy has an adventure as he tries to find a replacement button without success.

 

Luckily, the next day Lisa returns and uses all of her piggy bank savings to buy Corduroy and bring him home, where she sews a new button on his overalls.

 

Vanilla and Chocolate Shortbread Button Cookies are the obvious cookie to link with this story! Make the cookies in several different shapes and sizes and let the kids decide which button Corduroy might have liked best.

To create a variety of button shapes, gather anything you have in the kitchen that might cutout a small shape. For my buttons, I used:

 

  • small cookie cutters: circle, square, daisy
  • small plastic medicine cup (the kind that often comes with cough syrup)
  • the bottoms of large and small piping tips

 

To make the Vanilla and Chocolate Shortbread Button Cookies roll the dough out to ¼” thickness between two sheets of parchment or wax paper. Use the small “cutters” to cut out the buttons.

 

Gently press a slightly smaller shape into the center of the cookie to create a rim on the button.

 

Make 2 or 4 thread holes at in the middle of each button using the blunt end of a wooden skewer.

 

Chilling the cutout cookies for 1 hour to overnight firms the dough so that the cookies will hold their shape in the oven.

 

Vanilla and Chocolate Shortbread Button Cookies are great for:

  • enjoying straight from the cookie jar
  • care packages and gift giving
  • sprinkled on pudding, fruit cups, and ice cream right before serving

 

Sharing “Corduroy” and Vanilla and Chocolate Shortbread Button Cookies is sure to cause lots of smiles!

Two other bear themed cookies that would also be fun to share with this book are:

  • Bear Brownies
  • Honey Graham Bears

Vanilla and Chocolate Shortbread Button Cookies

 

Servings: About 3 dozen 1 ½ inch cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, very soft, room temperature butter
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • Optional: Add 4 teaspoons of cocoa to make ½ of the dough chocolate

Directions:

  • Line a baking sheet with parchment paper.
  • In a large mixing bowl, stir butter, sugar, and vanilla until combined.
  • Add the flour and corn starch. Stir until dough forms. Knead a few times in the bowl until smooth.
  • For ½ batch chocolate dough: Divide the dough in half. Set one half aside and place the remaining half back in the mixing bowl.
  • Add cocoa and mix with a wooden spoon until the cocoa is incorporated evenly to form the chocolate dough.
  • Between two sheets of parchment paper, roll out each dough flavor to ¼”. If the dough is sticky, dust the dough lightly with flour (top and bottom) to prevent sticking.
  • Use a small circle cookie cutter to cut out each button. Use a smaller circle to impress a center ring on the button. Use a skewer to place 2 or 4 threading holes at the center of each cookie button.
  • Place the cut out cookies on the prepared baking sheet about an inch apart.
  • Refrigerate the cookies for at least an hour (up to 24 hours), until firm.
  • When ready to bake, preheat the oven to 375° F.
  • Remove the cookies from the refrigerator and bake for about 10 minutes, until the edges of the cookies are beginning to become golden brown.
  • Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to two weeks.
  • Double wrap small piles of button cookies in plastic wrap. Then place bundles snugly in an airtight container or zip lock bag for mailing.

Vanilla and Chocolate Shortbread Button Cookies

  • 1 cup (2 sticks) unsalted butter, very soft, room temperature butter
  • ¾ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • Optional: 4 teaspoons cocoa to make ½ of the dough chocolate
  1. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, stir butter, sugar and vanilla until combined.

  3. Add the flour and corn starch. Stir until dough forms. Knead a few times in the bowl until smooth.

  4. For ½ batch chocolate dough: Divide the dough in half. Set one half aside and place the remaining half back in the mixing bowl.

  5. Add cocoa and mix with a wooden spoon until the cocoa is incorporated evenly to form the chocolate dough.

  6. Between two sheets of parchment paper, roll out each dough flavor to ¼”. If the dough is sticky, dust the dough lightly with flour (top and bottom) to prevent sticking.

  7. Use a small circle cookie cutter to cut out each button. Use a smaller circle to impress a center ring on the button. Use a skewer to place 2 or 4 threading holes at the center of each cookie button.

  8. Place the cut out cookies on the prepared baking sheet about an inch apart.

  9. Refrigerate the cookies for at least an hour (up to 24 hours), until firm.

  10. When ready to bake, preheat the oven to 375° F.

  11. Remove the cookies from the refrigerator and bake for about 10 minutes, until the edges of the cookies are beginning to become golden brown.

  12. Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

  13. Store in an airtight container at room temperature for up to two weeks.

  14. Double wrap small piles of button cookies in plastic wrap. Then place bundles snugly in an airtight container or zip lock bag for mailing.

BIO

Wendy Sondov is the recipe developer, baker, photographer, and care package creator for The Monday Box, the only care package recipe blog. All of the recipes on The Monday Box are for baked goods that travel well and stay fresh for a long time. Get recipes for home baked love sent straight to your inbox by signing up here!

Filed Under: Farm To Table, Kids In The Coop, Sustainable Living, Uncategorized Tagged With: button, cookies, corduroy, easy recipe, kids, recipe for kids, shortbread

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  • I have a love /hate relationship with this tiny rooster. He's all of 3 inches high but loves to attack my feet. I seriously have no idea why.
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He's a rescue and I'm pretty sure the reason I got him is because, to someone not experienced with chickens, he can be scary.
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But I wear boots in my coop all the time. So, he's essentially a mosquito. It's pretty cute.
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Sometimes he wanders off and I have to catch him. He doesn't like that, and protests loudly. But he doesn't attack me. He just squaks loudly.
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But when I have a treat? He's my best friend. What a character!
  • Well we've been battling an ice storm for the past couple days (which is why you didn't hear from me yesterday). Unfortunately, on Saturday, the wind blew the door to my coop shut, so the fluffy butts had to deal with the ice and wind.
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It was so icy here that several telephone poles bent, and the electric wires were nearly on the ground (not on our farm, on a main road).
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About half my flock was wet and cold and shivering. So, everyone went into dog crates and into the cabin, where I could run a heater safely.
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The worst of the lot - my 2 cochin bantam hens - also got their feathers blown dry.
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I don't regularly blow dry my flock, but these 2 hens LOVED it! They just sat there while the hair dryer was on low heat, and enjoyed hanging out with me.
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I think they liked the warmth - they were pretty cold after all! They got plenty of WormBGone (which has warming herbs in it) and their layer feed that we blend ourselves, so they were happy!
  • I'm happy to tell you that reader Diane reports her rooster, Victor, is doing much better after an episode of mysterious blindness. .
Diane emailed me a week ago to ask advice to help Victor out. He suddenly went blind, without much explanation.
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There's a lot of reasons why any animal can go blind temporarily, and Diane did the best thing, which is consult a veterinarian. .
I'm glad to hear Victor's sight has returned, and he's back with his lovely girlfriends in their coop, just in time for Valentine's Day! ❤
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I'll be sending Victor and his girlfriends some BEE A Happy Hen to celebrate!
  • Now that the days are getting longer, it looks like I need to remove even more young roosters from the main coop. There were 3 that didn't cause any trouble over winter (very pretty ones, too), but now that spring is clearly on everyone's mind, they're bothering the hens too much.
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Most of these roosters are ones I bred - Easter Egger mixes that have pea combs and beards. They're very pretty!
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In the tornado last week, one of my temporary coops lost its life, so I'll probably use pieces of that to complete a new coop for these roosters, and give each one a couple ladies.
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I have a feeling by the end of this year, we'll be over run with lovely, bearded chickens. These guys do carry the blue egg laying gene - one's mother was Mama who laid olive colored eggs and the other's mother was Hawk who laid blue eggs).
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If paired with hens who carry the gene, their offspring might lay colored eggs as well.
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We're still getting green eggs from someone (I still haven't figured out who), and I think when the remainder of the roosters leave the coop, it'll prompt my other hens to start laying.
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And this year, I'm having Black Copper Marans hens sent to me, so pretty soon, we should have very colorful egg baskets every morning!
  • Well, we finally had a sunny day. It took nearly 2 weeks, but it finally happened!
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Now, we wait for the flood waters to recede. Last year, the township graded the road we live on, which used to get flooded whenever the rains were bad enough (like in the last 2 weeks).
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Well, they didn't bother to install any sort of drainage system, so one of my fields is completely bogged down under 18-24 inches of water.
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Yes, they'be been notified, and no, I'm not pleased. It essentially trashes 1/3rd of the usable land on our farm. I'm letting my husband handle this one (for now), because he's nicer than I am about these matters.
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Around here, there's seriously days when I wish I stocked herbs stronger than calendula, lol!
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I WAS considering putting a coop in that back pasture (which has my tiny home in it), but for now, I need to wait until they sort out how to prevent the field from getting soaked.

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