Lime Nut Buttons Recipes

LIME NUT BUTTONS

Steps:

• Several hours before baking:.
• In a small bowl, combine flour and salt. In a food processor, combine 1/2 cup confectioner's sugar, pecans, and coconut. Process till pecans are finely ground. With electric mixer, beat butter till creamy. Add the pecan mixture, beat till well blended. Beat in lime zest and vanilla. Scrape down sides of bowl and add flour mixture beating until just combined. Remove the dough from the bowl, wrap in plastic and chill until firm, about 3 hours.
• To bake:.
• Heat oven to 350*F. Measure the dough into heaping teaspoon size pieces and roll each piece between the palm of your hands to form a ball. Place the balls 1 1/2" apart on ungreased cookie sheets. Bake until edges of cookies just begin to brown., 12 to 14 minutes.
• Let cool on cookie sheets 3 to 4 minutes, then roll in confectioner's sugar while they are still very warm. Repeat rolling to create a delicate powdery coating. Enjoy!

BACHELOR BUTTONS

Steps:

• Cream butter in a large mixing bowl.
• Gradually add sugar, beating until light and fluffy.
• Add egg and beat well.
• Combine flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture, blending well.
• Stir in walnuts and coconut.
• Shape dough into 1-inch balls.
• Place 2 inches apart onto ungreased cookie.
• Press center of each cookie with finger to form the button.
• Bake at 400 degrees for 10 minutes.
• Remove to wire racks to cool.
• Yield: 5 dozen.

BACHELOR BUTTONS (COOKIES)

Steps:

• Preheat the oven to 350 degrees and place a rack in the center.
• Line baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter, salt, and powdered' sugar on medium speed until creamy.
• Reduce the mixer speed slightly and beat in the egg and vanilla.
• By hand or using the lowest speed of the mixer, stir in the flour.
• Shape the dough into ¾-inch balls and arrange 2 ½ inches apart on the prepared baking sheet. Use your finger to make an indentation in the center of each dough ball, then fill with preserves.
• Bake 1 sheet at a time for 10-12 minutes, or until the cookies are lightly browned around the edges. Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely.