Tangy Lime ThumbprintsFilling
1/3 cup granulated sugar
2 tablespoons lime juice
1 tablespoon freshly grated lime peel
2 egg yolks
Cookie
8 tablespoons butter, softened
1/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
For the filling
In a small saucepan, mix together sugar, juice, peel and egg yolks. Heat over medium-low, until the mixture thickens - stirring constantly. Don't rush this, keep it under a boil.
For the cookie
Preheat oven to 325
In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in egg yolk and vanilla, beating well. Add flour and salt. Beat until well combined on low speed - about 2 minutes.
Shape dough into 1" balls. Set onto parchment-lined baking sheets. Using your thumb, make a small indent in center of each cookie. Spoon about 1/2 teaspoonful filling into each indentation.
Bake for 12 to 15 minutes or until set - do not let the cookies brown. Let stand 1 minute before moving to a wire rack to cool completely.
this looks incredibly special! i am going to try this one soon.
ReplyDeleteDo try! It does not make a ton and I think they would freeze well!
ReplyDeleteLime thumbprints ... how unusual! I'll bet these would also be great rolled in coconut before indenting/filling. Yum!
ReplyDeletethese were lovely! i think i cooked the custard too long before putting them in the "thumbprints," for the filling came out a bit...firm and didn't sit all that well in the thumbprints..! this is a keeper of a recipe.
ReplyDeletei'm serving them as dessert for our crawfish boil today. and i'll post this with credit to you, joe, in a bit!
I made these when my boyfriend came over to visit and we ate the whole batch in one sitting! And since I did't have limes, I just put pumpkin jelly in the thumb prints.... sooooo good! Thanks for sharing this recipe! I'll use it for years to come!
ReplyDelete