Key Lime Thumbprint Cookies - Prepare from Scratch

      Primarily linked to the Florida Keys following its commercial introduction in the 1890s, Key limes are smaller relatives of the typical Persian lime found in stores and offer a more fragrant, tart, and subtly sweet taste. While Persian limes are juicier and less tart, both varieties are excellent for making Key lime pie (or simply “lime pie”). The traditional combination of lime and sweetened condensed milk in the pie is incorporated into the creamy Lime Filling for these cookies. We kept the cookie base buttery and straightforward, allowing the zesty, creamy filling to stand out. The result is a delightful mix of rich, sweet, and tangy flavors.

      Yields about 10 cookies

      ¾ cup (170 grams) unsalted butter, softened

      1¼ cups (150 grams) confectioners’ sugar

      1 teaspoon kosher salt

      2 large egg yolks (37 grams), at room temperature

      ½ teaspoon vanilla extract

      2 cups (250 grams) all-purpose flour

      ¼ teaspoon baking powder

      Lime Filling (recipe below)

      Garnish: lime zest, lime slices

      Preheat the oven by lining baking sheets with parchment paper. In a stand mixer bowl fitted with the paddle attachment, cream together butter, confectioners’ sugar, and salt at medium speed until fluffy, approximately 2 to 3 minutes, halting to scrape the bowl's bottom and sides. Incorporate egg yolks and vanilla, then add flour and baking powder, mixing until just blended. Using a 3-tablespoon spring-loaded scoop, portion the dough (around 55 grams each) and roll into 2-inch balls, placing them 3 inches apart on the prepared sheets. Using either a spring-loaded scoop or a small spoon, create a 1½-inch indentation in the center of each dough ball, gently sealing any large cracks by pressing the outer edges together. Freeze until firm, about 20 minutes.

      Preheat the oven to 350°F (180°C). Bake until the bottoms are golden brown, about 16 to 18 minutes. Press down the centers again. Allow to cool on the pans for 5 minutes before transferring to wire racks to cool completely. Right before serving, spoon approximately 1½ tablespoons (45 grams) of Lime Filling into the center of each cooled cookie. Optionally, garnish with lime zest and slices. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!

      Lime Filling

      Yields about 1 cup

      ½ cup (156 grams) sweetened condensed milk

      1/3 cup (75 grams) cream cheese, softened

      ¾ teaspoon lime zest

      2½ tablespoons (38 grams) fresh lime juice or Key lime juice

      1/16 teaspoon kosher salt

      In the bowl of a stand mixer with a paddle attachment, mix the condensed milk and cream cheese at medium speed until thoroughly combined, about 1 minute. Then add lime zest, lime juice, and salt, mixing until well incorporated. Use immediately.

      Let us know how it turned out!