Key Lime Thumbprints

Name: Key Lime Thumbprints
Ingredients: For the Dough; 1 cup unsalted butter, softened; 1/2 cup sugar; 2 large egg yolks, room temperature; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon coarse salt; For the filling; 1 cup sugar; 3 tablespoons all-purpose flour; 3 large eggs, room temperature; 1 tablespoon key lime zest, finely grated; 3 tablespoons fresh key lime juice; 1/4 teaspoon coarse salt; confectioners' sugar, for dusting

15 ingredients

9 steps

Ingredients

For the Dough
1 cup unsalted butter, softened
1/2 cup sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
For the filling
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
1 tablespoon key lime zest, finely grated
3 tablespoons fresh key lime juice
1/4 teaspoon coarse salt
confectioners' sugar, for dusting

Directions

1

Make the Dough: Cream butter and 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 (or up to 1 day).
2

Preheat oven to 325 degrees.
3

Make the Filling: Whisk sugar, flour and eggs in a medium bowl. Stir in lime zest, juice and salt.
4

Roll balls of dough 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 creat an indentation.
5

Bake for 10 minutes. Press centers if indentation loses definition.
6

Spoon filling into centers. Bake until cookies are light brown around edges, 6-8 minutes.
7

Let cool on wire racks.
8

Cookies will keep, covered, for up to 2 days.
9

Just before serving dust with confectioner's sugar.