In one word DELICIOUS! These were so easy to make and they lasted a long time in a tupperware container. I will definitely make these again, maybe this weekend!!!
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.
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- Calories: 135
- Calories from fat: 57%
- Protein: 1.8g
- Fat: 8.6g
- Saturated fat: 3.6g
- Carbohydrate: 13g
- Fiber: 0.5g
- Sodium: 91mg
- Cholesterol: 26mg
- 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
- 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.
- 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.
- 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.
- 4. Spoon about 1/2 teaspoon jam into the center of each cool cookie.
- Nutritional analysis per cookie.
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