Lime Nut Buttons

Adapted from Fine Cooking magazine's "Holiday Baking" issue, December 2002. Used with permission.

Yields about 30 1½-inch cookies

• 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

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.

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More