Key Lime Thumbprint Cookies
Mostly associated with the Florida Keys after commercial introduction in the 1890s, Key limes are the smaller predecessors of the classic Persian lime you usually see in stores, and they boast a more aromatic, tart, and delicately sweet flavor. Persian limes are milder and juicier, but both make great choices for Key lime pie (or, simply, “lime pie”). The classic combination of lime and sweetened condensed milk in the pie now finds its way into the velvety Lime Filling of these cookies. We kept the base buttery and simple, allowing the creamy, citrusy filling to truly shine. The result is a perfect balance of rich, sweet, and tart.
Key Lime Thumbprint Cookies
Makes about 10 cookies
Ingredients
¾ cup (170 grams) unsalted butter, softened1¼ cups (150 grams) confectioners’ sugar1 teaspoon kosher salt2 large egg yolks (37 grams), room temperature½ teaspoon vanilla extract2 cups (250 grams) all-purpose flour¼ teaspoon baking powderLime Filling (recipe follows)Garnish: lime zest, lime slices
Instructions
Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Beat in egg yolks and vanilla. Add flour and baking powder, beating until combined.
Using a 3-tablespoon spring-loaded scoop, scoop dough (about 55 grams each), and roll into 2-inch balls. Place 3 inches apart on prepared pans. Using a spring-loaded scoop or a small spoon, press down center of each dough ball, creating a 1½-inch indentation, gently pressing together outer edges of dough to seal any large cracks. Freeze until firm, about 20 minutes.
Preheat oven to 350°F (180°C).
Bake until bottoms are golden brown, 16 to 18 minutes. Press down centers again. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Just before serving, spoon about 1½ tablespoons (45 grams) Lime Filling into center of each cooled cookie. Garnish with lime zest and slices, if desired. Refrigerate in an airtight container for up to 3 days.
Lime Filling
Makes about 1 cup
Ingredients
½ cup (156 grams) sweetened condensed milk1/3 cup (75 grams) cream cheese, softened¾ teaspoon lime zest2½ tablespoons (38 grams) fresh lime juice or Key lime juice1/16 teaspoon kosher salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat condensed milk and cream cheese at medium speed until well combined, about 1 minute. Beat in lime zest and juice and salt until well combined. Use immediately.
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