Some of you may remember that I have written about these cookies before. They are one of the first things that I made when I started my blog almost two years ago. I know that I am by no means great at photography, but when I first started this blog I was probably the worst ever at it. I didn’t really put any effort into it, and I wasn’t really sure what I wanted this blog to be. I have always regretted my sad sad entry about Bachelor Buttons especially because of the photo, but also because I didn’t really write much about them and had a lot of trouble with the actual baking that day as well. I tend to have issues with these cookies flattening out, and it was a particularly bad day for that. I decided that it was time for a redo on that entry because Bachelor Buttons are my number one favourite cookie of all time. I have yet to find a cookie that can top them.
I have no idea how long this recipe has been in my family, but my brothers and I used to really look forward to having them at my Nana’s house when we still lived in Ontario. My mom makes them every year for Christmas, and I am sure that my Aunt must make them as well because all of the women in my family cook the same things. We just have family favourites that we all love to make, and these are definitely up there. I tend to make these cookies for people when they are sad. I am the most socially awkward person when it comes to awkward situations or cheering people up, and the only thing I know how to do is bake when that happens. The first time I made cookies for someone when she was sad was for my friend, Lindsey, in high school. I can’t even remember why she was sad, but I just knew that she needed Bachelor Buttons. I actually made them for a friend who had broken up with his girlfriend a few years ago, and the irony of the cookies’ name hit me after I had already made them.
I never really know how to describe these cookies, but the most noticeable thing about them is the brown sugar. There is no white sugar in these cookies so they are just like fluffy little brown sugar buttons with icing in between. Even the icing in this recipe is incredible though. There is an egg yolk in the icing that just gives it this really great consistency. I promise that these are the best cookies that you will ever eat if you make them. I have never had any complaints, and I give them away like candy. The only thing about this recipe is that the cookies often flatten out when I bake them. I’m not sure if it’s just my oven or something because I don’t think my mom runs into that problem. I usually add a half cup of flour and put the dough in the fridge for 2 to 3 hours to keep that from happening.
1/2 cup butter
1/2 cup shortening
1 1/2 cups brown sugar
1 Tbsp milk
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
Cream the butter, shortening, and brown sugar together until smooth.
Stir in eggs, milk, and vanilla.
Sift the dry ingredients into the creamed mixture and blend until smooth. If your dough seems to be really sticky, add up to 1/2 cup of flour (you don’t want it to be dry, but it shouldn’t be runny). Chill in the fridge for 2-3 hours.
Form the dough into 1″ balls on cookie sheets. I like to make them really tiny so they turn into cute little buttons. I usually fit about 20 on a 9 x 12″ cookie sheet. Bake at 375 for about 9 minutes or until golden brown.
1/3 cup butter
1 egg yolk
1 – 1 1/2 cups icing sugar
1/2 tsp vanilla