Bachelor Buttons I

Bachelor Buttons I


"An old favorite of my mother's."
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servings 207 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffing tins.
  2. Sift dry ingredients together, cut in butter with fork or pastry cutter. Beat egg, add milk and vanilla then stir quickly into dry mixture.
  3. Roll out on well floured surface to about 1/4 inch thickness and cut with round cookie cutter.
  4. Place in muffin tins and drop a teaspoon of raspberry jam in center. Fold sides in slightly and bake for 20-25 minutes or until lightly golden.



This was a nice surprise. It was easy to make and the cookies were very flaky and buttery.

As written.. 3 stars. First thing, the dough was way too moist to roll out. I added a little more flour.. didn't seem to help much and I didn't want to add too much or else this would turn into...