Lime Nut Buttons

Last week was our very first annual Soul Sisters Christmas Party. I've been anticipating the party for weeks and it was so much fun! We drank mimosas, made crafts, and exchanged gifts. We were asked to pick a name and bring a handmade gift for that sister and spend no more than $10. The gifts that everyone came up with were fabulous! We also had a cookie exchange and everyone was asked to bring 4 dozen cookies to share.
For me, a confessed cookbook and recipe addict, this was the most difficult part. Which cookie do I choose? There are so many! How can I pick just one? I definitely overanalyzed and stressed over this one little thing. I mean, I couldn't pick a cookie that was too ordinary, and I didn't want to choose a cookie that was too fancy or time consuming.
Well, it was the night before the party and I was down to the wire. I just had to choose! I pulled out my Best of Fine Cooking, Cookies Edition magazine that I picked up on impulse this year at the supermarket.  I decided on these cookies called Lime Nut Buttons. They were not too fancy, just an ordinary-looking, unassuming cookie, but with a slight twist to make them a bit different - essentially a pecan ball with a hint of lime and coconut - Perfect! I doubled the recipe and had just enough to divide among my four fabulous friends. Is it too early to be thinking about what cookie I'll make for next year's party?

Lime Nut Buttons
Fine Cooking

4 1/2 oz (or 1 cup) flour
1/4 tsp salt
1/2 cup confectioner's sugar, plus more for coating
1/3 cup coarsely chopped pecans
1/4 cup sweetened flaked coconut
1/2 cup unsalted butter at room temperature
2 tsp finely grated lime zest
1 tsp vanilla extract

In a small bowl, combine the flour and salt. In a food processor, pulse the confectioner's sugar, pecans and coconut until the pecans are finely ground. In a bowl of 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 the bowl and add the flour mixture, beating just until combined. Wrap the dough in plastic and chill until firm, 3 hours or overnight.
Heat the oven to 350 degrees F. Measure the dough into heaping teaspoon-sized pieces (I used the larger end of a melon baller) and roll each piece between your palms to form a ball. Place the balls 1 1/2 inches apart on a cookie sheet lined with Silpat or parchment. Bake until the edges of the cookie barely begin to brown, 12-14 minutes. Allow the cookies to cool for 1 minute, then roll in confectioner's sugar while still very warm. Repeat the rolling if needed to coat the cookie completely. Allow to cool completely before storing in an airtight container.