These key lime thumbprint cookies are the perfect mix of sweet and tangy for your next holiday cookie platter. Tart key limes mix with buttery shortbread, for a cookie that's sure to please many. Enjoy this fun twist on traditional thumbprint cookies!
I was at the mall last weekend, and I saw lines of little kids waiting to get their pictures taken with Santa Claus. It reminded me of the giddy feeling you get as a little kid when you’re face to face with what you believe is the man himself—Old Saint Nick. This Christmas spirit has definitely worked its way into my kitchen! I've been baking many batches of cookies!
Why you'll love this recipe
For the tenth day of Christmas, I adapted a recipe from Martha Stewart for Key Lime thumbprint cookies. These tiny morsels are a refreshing break from traditional thumbprint cookies, which are usually filled with jam or chocolate.
The center packs a powerful punch of lime flavor with both fresh lime juice and zest as ingredients. The shortbread dough and lime filling make for a unique and satisfying combination.
Heather's helpful hints
If it seems you’re always short on time around the holidays, consider making your cookie dough in advance. Cookie dough can be frozen for up to 6 months in an airtight freezer bag wrapped in foil.
That way, you can make your cookie dough on a relaxing summer day in June and tuck it away for the holidays. Just remember to let your dough stand at room temperature for about 30 minutes before baking.
Key Lime Thumbprint Cookies
Ingredients for Dough
- 2 sticks unsalted butter softened
- ½ cup granulated sugar
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
Ingredients for Filling
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 eggs room temperature
- 1 tablespoon lime zest finely grated
- 3 tablespoons lime juice
- ¼ teaspoon salt
- confectioners' sugar for dusting
- For the dough, cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minute. Reduce speed to low, and beat in flour and salt until combined. Cover, and refrigerate until firm, about 1 hour.
- Place a rack in the middle of the oven and preheat to 325 degrees F. For the filling, whisk granulated sugar, flour, and eggs in a medium bowl. Stir in lime zest and juice and salt.
- Roll balls using 2 teaspoons dough for each. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake for 10 minutes. Press centers if indentations lose definition. Spoon filling into centers. Bake until cookies are light brown around edges, 6 to 8 minutes. Let cool on wire racks.
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