Apricot Buttons

  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
  1. 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. 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. 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. 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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