RECIPE: REC: Lime Nut Buttons (Cookies)

[meryl]

LIME NUT BUTTONS

Yields about thirty 1-1/2 inch cookies.

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

DIRECTIONS:

TIP: When shaping, work with half the dough at a time, keeping the remainder chilled.

Several hours before baking:

In a small bowl, combine the flour and salt. In a food processor, combine the 1/2 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. (Shape the cookies identically so that they bake within the same time).

Put the balls 1-1/2 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.

from Fine Cooking #54, pp. 18G

http://www.taunton.com/finecooking/cookies/fbc19.asp

 

[meryl]

(Got this in an email from Fine Cooking - Haven't tried them yet).

 

[meryl]

Another one from the Fine Cooking email: Almond Shortbread Sandwich Cookies

ALMOND SHORTBREAD SANDWICH COOKIES

Yields 2-1/2 dozen 2-inch sandwiches.

INGREDIENTS:

For the cookies:
8 ounces (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 teaspoon table salt
10 ounces (2-1/4 cups) all-purpose flour
3-3/4 ounces (3/4 cup) finely ground almonds

For decorating:
Raspberry, plum, sour cherry, or strawberry jam
Confectioners' sugar

DIRECTIONS:

Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add the flour and almonds and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.

Roll the dough: On a lightly floured surface, roll the dough to about 1/8 to 1/4 inch thick (these cookies puff a little, and a thinner cookie makes a more appealing sandwich). Aim for a uniform thickness to ensure even baking.

Cut the dough: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly.

To make the sandwich tops, cut a smaller shape (try circles or hearts) in the center of half of the cookies; be sure the border is fairly wide so the cookie doesn't fall apart. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.

To bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 minutes, reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Assemble the baked, cooled cookies: Dollop a small amount of jam in the center of the cookie bottoms (on the flat side) and spread it lightly with a spoon all over but not quite to the edge. Dust the cookie tops with confectioners' sugar. Sandwich the tops and bottoms together. The jam remains soft for a day or two, so these cookies need extra care when packing.

by Carolyn Weil
from Fine Cooking #61, pp. 69

http://www.taunton.com/finecooking/cookies/fbc10.asp