Fudgy Buttons Food

T. O. H. FUDGY BUTTONS [ KID COOK SAFE]

Steps:

• Melt the butter in a microwave-safe bowl in the microwave or in a small saucepan on top of the stove. Note the T.O.H recipe insists on only using butter.
• If using saucepan remove from the heat.
• Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well.
• Drop by teaspoonsful onto wax paper.
• Flatten tops and shape into 1-inch patties.
• Refrigerate until serving.
• note mine must be chilled to get the right texture but of course I just may be rushing things along.
• Also if it starts to get too thick you can add a bit more milk but do so carefully. It will cause problems with it setting up right. I would add by 1/8 teaspoons Stir see if it helps if not then add the next 1/8 [like adding liquid to baking mixtures] It will also help a child understand about adding.

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.

PEANUT BUTTER BUTTONS

Steps:

• 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
• 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
• 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
• 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
• 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.

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!).