Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Tita Owre, Pecos, New Mexico
This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes about 3 dozen cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

  • Nutritional analysis per cookie.

Nutrition Facts

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.
Advertisement
Advertisement