Cinnamon Sugar Buttons

  • Yield : 12 dozen
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • All-purpose flour, for rolling out the dough
  • 1 double piecrust, such as Ina Garten's Perfect Pie Crust, recipe follows, or store-bought
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water


Step 1

Preheat the oven to 350 degrees F. Line two 11-by-17-inch baking sheets with parchment paper. 

Step 2

Add the sugar and cinnamon to a small bowl. Stir with a fork until well blended, and set aside. 

Step 3

Lightly flour a counter or cutting board. Roll the dough out to 1/4-inch thick. Use a 1-inch cookie cutter to cut out the cookies (doughnut and biscuit cutters usually come with a small circle cutter in the center). Place the cookies on the prepared baking sheets. Sprinkle the cookies with some of the cinnamon-sugar mixture. Bake, one tray at a time, until golden around the edges, 12 to 14 minutes.

Step 4

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 5

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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