Do any of you remember THIS badboy?

Yes? No? Welllllll, let me tell you, it’s Ah.Maze.Ing. (Ouf. I have to say, misspelling words, even when done for emphatic and phonetic purposes, deeply hurts my soul. Yes, true. Issues? Maybe.).

When I made this salty-caramely-chocolatey delight, I found myself with leftover tart-shell-dough…

So rather than merely tossin’ ‘er in ze bin, I rolled the leftovers up into a log, chilled it, sliced it, pricked and baked ‘em up into these Add.Or.Ah.Ble. (*shudders*) little chocolate buttons.

They were shortbread-esque and were gone in a matter of minutes.

Because that’s how we roll in this here household.

Gone. In. Mere. Minutes.

Chocolate Buttons

Ingredients
Chocolate crust dough from Salted Chocolate Caramel Tart

Directions
1. Whip up a batch of the chocolate dough (either from scratch, or use any leftovers that you might happen to have after making the decadent tarts).
2. Using a piece of either waxed paper or parchment, roll the dough up into (a) log(s). Refrigerate until firm (~2 hours).
3. Preheat your oven to 350 degrees. Line (a) cookie sheet(s) with parchment paper.
4. Remove your dough from the fridge and slice into rounds using a sharp knife. If they lose their shape during the slicing process, re-circle-ify (verb) them as you place them onto your prepared cookie sheet.
5. Prick them using a fork or a toothpick to create a design that aesthetically pleases you.
6. Bake in the preheated oven for 10-15 minutes (the time’ll depend on the size of your cookies, so check after 10 min).
7. Remove and allow to cool before removing from the cookie sheet.

Enjoy!