Apricot Buttons

Apricot Buttons

Ingredients

  1. 1 cup (½ lb.) Challenge Butter, at room temperature
  2. ¾ cup sugar
  3. 2 large eggs, separated
  4. 1 teaspoon vanilla
  5. 2 cups all-purpose flour
  6. ½ teaspoon salt
  7. 1½ cups finely ground walnuts
  8. ½ cup apricot jam

Directions

  1. Step 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. 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 12" x 15" baking sheets. Press your thumb gently into the center of each cookie to make an imprint.

  3. Step 3

    Bake cookies in a 325°F 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, using a wide spatula, transfer to racks to cool completely.

  4. Step 4

    Spoon about ½ teaspoon jam into the center of each cool cookie.

Note: 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.

Source: Sunset Magazine Test Kitchens for Baking with Challenge Butter

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