Lime Nut Buttons
Prep time: 15 min, plus chill time
Cook time: 12-15 min
Total time: About 30 min
Yield: About 30 1 1/2 inch cookies
Categories:
Ingredients
- 4-1/2 ounces (1 cup) all-purpose flour
- 1/4 teaspoon table salt
- 1/2 cup confectioners sugar; more for coating
- 1/3 cup coarsely chopped pecans
- 1/4 cup sweetened flaked coconut
- 4 ounces (1/2 cup) unsalted butter, softened
- 2 teaspoons finely grated lime zest
- 1 teaspoon pure vanilla extract
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Instructions
- Several hours before baking: In a small bowl, combine the flour and salt. In a food processor, combine the ½ cup confectioners sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl and add the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.
- To bake: Heat the oven to 350°F. Measure the dough into heaping teaspoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1½ inches apart on ungreased cookie sheets; bake until the edges of the cookies barely begin to brown, 12 to 14 minutes. Let cool on the sheets for 3 to 4 minutes and then roll in confectioners sugar while still very warm. Repeat rolling to create a delicate powdery coating.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
