Lime Nut Buttons Recipes

Steps:

• Several hours before baking:.
• In a small bowl, combine flour and salt. In a food processor, combine 1/2 cup confectioner's sugar, pecans, and coconut. Process till pecans are finely ground. With electric mixer, beat butter till creamy. Add the pecan mixture, beat till well blended. Beat in lime zest and vanilla. Scrape down sides of bowl and add flour mixture beating until just combined. Remove the dough from the bowl, wrap in plastic and chill until firm, about 3 hours.
• To bake:.
• Heat oven to 350*F. Measure the dough into heaping teaspoon size pieces and roll each piece between the palm of your hands to form a ball. Place the balls 1 1/2" apart on ungreased cookie sheets. Bake until edges of cookies just begin to brown., 12 to 14 minutes.
• Let cool on cookie sheets 3 to 4 minutes, then roll in confectioner's sugar while they are still very warm. Repeat rolling to create a delicate powdery coating. Enjoy!

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

Steps:

• Cream butter in a large mixing bowl.
• Gradually add sugar, beating until light and fluffy.
• Add egg and beat well.
• Combine flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture, blending well.
• Stir in walnuts and coconut.
• Shape dough into 1-inch balls.
• Place 2 inches apart onto ungreased cookie.
• Press center of each cookie with finger to form the button.
• Bake at 400 degrees for 10 minutes.
• Remove to wire racks to cool.
• Yield: 5 dozen.

Steps:

• In a food processor, pulse together the nuts, flour, cornmeal, and salt until finely ground and smooth.
• Using a hand-held or stand mixer, beat together the butter and 1/2 cup powdered sugar in a medium bowl until light and creamy. Add the lemon juice, 1 teaspoon zest, and vanilla and beat to combine. With the mixer on low speed, add the dry ingredients in 3 batches until just combined; be careful not to over-mix. Chill the dough in the refrigerator for 30 minutes.
• In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
• Preheat the oven to 350 degrees F.
• Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie sheets and bake until firm and very pale golden, about 12 to 15 minutes.
• While the cookies are still warm, roll each cookie in the sugar mixture. To achieve a solid coating, roll each of the cookies a second time in the sugar mixture.

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
• Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
• For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.