Crisp Button Cookies

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cardamom
• Assorted food coloring, optional
• Multicolored pull-and-peel licorice

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and cardamom; gradually beat into creamed mixture. If desired, divide dough into portions; tint with food coloring. Refrigerate, covered, 2 hours or until easy to handle.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased
3. . With the top of a 1/4-cup measuring cup dipped in flour, press an indented edge into each cookie. Using a plastic straw, cut out four holes near the center of the cookie.
4. Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Lace licorice through the holes in each button; trim licorice.

butter, sugar, egg, vanilla, flour, salt, ground cardamom, food coloring, licorice

Taken from www.tasteofhome.com/recipes/crisp-button-cookies/ (may not work)