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Apricot Buttons





Yields
Makes about 3 dozen cookies

Tita Owre writes that her mother's apricot buttons were more than just a Christmas cookie — they were an essential part of every family celebration. Whirl the walnuts in a food processor until very finely ground, or chop very finely with a knife. The buttons are also great filled with raspberry jam.

Apricot Buttons




James Carrier
  About 1 cup (1/2 lb.) butter or margarine, at room temperature
 3/4 cup sugar
 2 large eggs, separated
 1 teaspoon vanilla
 2 cups all-purpose flour
 1/2 teaspoon salt
 1 1/2 cups finely ground walnuts (see note)
 1/2 cup apricot jam
Step 1
1

In a large bowl, with a mixer on medium speed, beat 1 cup butter and the sugar until smooth. Add egg yolks and vanilla and beat until well blended. Stir in flour and salt and beat just until dough comes together.

Step 2
2

In a small bowl, beat egg whites to blend. Place walnuts in another small bowl. Shape dough into 1-inch balls. Dip each in egg whites, turning to coat completely, then roll in walnuts to coat. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb gently into the center of each cookie to make an imprint.

Step 3
3

Bake cookies in a 325° regular or convection oven until lightly browned, 18 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 4
4

Spoon about 1/2 teaspoon jam into the center of each cool cookie.

Step 5
5

Nutritional analysis per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 135Calories from Fat 57
% Daily Value *
Total Fat 8.6g14%

Saturated Fat 3.6g18%
Cholesterol 26mg9%
Sodium 91mg4%
Total Carbohydrate 13g5%

Dietary Fiber 0.5g2%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.