Apricot Buttons

Name: Apricot Buttons
Total time: 1 h
Yield: Makes about 36 cookies
Ingredients: 1 cup (1/2 lb.) butter, at room temperature; ¾ cup sugar; 2 large eggs, separated; 1 teaspoon vanilla; 2 cups all-purpose flour; ½ teaspoon salt; 1 ½ cups finely ground walnuts (see notes); About 1/2 cup apricot jam

5 Ratings
5 Reviews

Bake a batch of these cute fruit-filled buttons to add a little variety to your cookie tray.

By Tita Owre, Pecos, New Mexico

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

total:

1 hr

Yield:

Makes about 36 cookies

Nutrition Info

Ingredients

1 cup (1/2 lb.) butter, at room temperature
¾ cup sugar
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups finely ground walnuts (see notes)
About 1/2 cup apricot jam

Directions

Step 1
In a large bowl, with an electric mixer on medium speed, beat butter and 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.

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Step 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 or cooking parchment-lined 12- by 15-inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.
Step 3
Bake cookies in a 325° oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan 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
Spoon about 1/2 teaspoon jam into the center of each cooled cookie.
Step 5
Note: Nutritional analysis is per cookie.

Chef's Notes

Whirl the walnuts in a food processor until finely ground, or chop very finely with a knife. Store the buttons airtight for up to 2 days.

Nutrition Facts

Per Serving:

135 calories; calories from fat 57%; protein 1.8g; fat 8.6g; saturated fat 3.6g; carbohydrates 13g; fiber 0.5g; sodium 91mg; cholesterol 26mg.

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portland

12/30/2016

perfect. excellent taste, easy to make, pretty to look at, packs and travels well. rolling in the nuts adds extra flavor and decoration.

AustinCheryl

03/15/2015

I made these in December 2001 and noted they were fabulous and very pretty. Used 1/2 raspberry and 1/2 apricot. Just found the recipe again and will repeat them.

charoulli

04/14/2011

I baked these for Christmas and took them with me to work along with other button recipes I found on this site. Even though I though everyone would like the chocolate ones more, this was the top button recipe. I didn't even have 1 person tell me this came in 2nd. Nope! The favorite of EVERYONE who tried them! It is a very unique taste and I had absolutely no leftovers!!!! I guess I have to make them again next holiday season.

RobinB

11/13/2009

So good, so versatile, so classic, so easy! You can use almost any kind of jam you have around. I drizzled melted white chocolate on them and they looked really pretty!

peoplelover

11/09/2009

Cookies were great. I will definitely make these again. I just served these cookies as dessert. Everyone loved them.

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Apricot Buttons

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Apricot Buttons

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Apricot Buttons

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Apricot Buttons