Button Cookies n_n

Ingredients

• 2cups sifted all - purpose flour,plus more for work surface
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup(1 stick)unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Gel - paste food coloring in pink and green
• Sanding sugar, for sprinkling

Directions

1. Whisk together flour , salt, and baking powder in a large bowl; set aside.Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.Mix in egg and vanilla.Reduce speed to low. Add flour mixture; mix until combined. Divide dough into thirds. Knead pink food coloring into 1 piece and green into another. Shape all 3 pieces into disks. Wrap disks in plastic wrap, and refrigerate until firm, at least 1 hour.

2. Preheat oven to 325 . Remove 1 disk from refrigerator; let stand at room temperature until slightly soft, 5 to 10 minutes. Roll out dough on a piece of lightly floured parchment to a 1/8 - inch thickness, dusting with flour as needed. Cut out circles with a 1 3/4 inch round cutter, then lightly press with a 1 1/2 inch round cutter. Make button holes with a skewer. Reroll scraps, and cut.(If dough becomes too soft,refrigerate 10 minutes) Repeat with remaining dough. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Sprinkle with sanding sugar.

3. Bake, rotating halfway through, until edges are golden, 16 to 18 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.