Lime Nut Buttons Food

LIME NUT BUTTONS

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!

LEMON NUT COOKIES

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.

COCONUT-LIME BARS

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch square baking pan; line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts, and lime zest. Spread batter in pan. Bake until top is set and very light golden, 15 to 18 minutes.
• Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs, and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, lift cake from pan and cut into 24 bars.