Apricot Buttons


  • About 1 cup (1/2 lb.) butter or margarine, at room temperature
  • 3/4 cup sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups finely ground walnuts (see note)
  • 1/2 cup apricot jam


Tita Owre Writes That Her Mother's Apricot Buttons Were More Than Just A Christmas Cookie — They Were An Essential Part Of Every Family Celebration. Whirl The Walnuts In A Food Processor Until Very Finely Ground, Or Chop Very Finely With A Knife. The Bu

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