Soft butter cookies with a sweet and tangy key lime curd filling make these Key Lime Thumbprint Cookies a must bake this holiday cookie season.
It is citrus season here in Central Florida so for today’s recipe I am showcasing one of my absolute favorite kinds of citrus, key limes. I can’t resist a good slice of key lime pie but it takes so long to make I just never do. These Key Lime Thumbprint Cookies are simple and easy to whip up and enjoy in about 30 minutes.
Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Bake up a batch of these sweet and tangy Key Lime Thumbprint Cookies for holiday cookie platters and watch them disappear. Enjoy and happy baking!
Key Lime Thumbprint Cookies
For the cookies:
- 1/2 c unsalted butter room temperature
- 1/3 c sugar
- 1 egg yolk large
- 1 Tbs lime zest
- 1/2 tsp vanilla
- 1 c all purpose flour
- 1/2 tsp salt
For the Key Lime Curd:
- 1/2 c key lime juice
- 1/4 c water
- 2/3 c sugar
- 2 Tbs corn starch
- zest of 1 lime
- 1/8 tsp salt
- 2 Tbs almond milk
- 2 tsp coconut oil
For the icing:
- 3 Tbs powdered sugar
- 1 tsp key lime juice
Preheat your oven to 375º F and line two cookie sheets with parchment or baking mats.
In the bowl of your stand mixer or a large mixing bowl beat together the butter and sugar, then add the egg, lime zest and vanilla, mix well.
Add the flour and salt, mix until the dough forms.
Scoop the dough using a 1 Tbs scoop and gently press an indent into the center of each cookie.
Bake for 8-9 minutes, until edges start to llghtly brown, re-press any puffed up centers, add 1/2 tsp of lime curd in each indent and bake for an additional 2 minutes.
Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack and cool completely.
In a small zip top bag mix together the powdered sugar and lime juice, drizzle the icing over the cookies and serve.
Store any remaining cookies in an airtight container between layers of wax paper and refrigerate for up to 5 days.
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Hot Apple Cider Buttered Rum from Love and Confections
Easy Candied Orange Peel Sticky Rolls from A Day in the Life on the Farm
Christmas Pastries and Desserts:
Cherry Streusel Pie from Seduction In The Kitchen
Chocolate Chip Rudolph Cheese Ball from Big Bears Wife
Eggnog Kringle from The Kitchen Prep
Peppermint Mocha Brownies from The Redhead Baker
Polar Bear Paws from Our Good Life
Vegan Chocolate Peppermint Cupcakes from The Baking Fairy
Christmas Snack Mix from Katie’s Cucina
Easy Nut Brittle from A Kitchen Hoor’s Adventures
Wendy Klik says
What a great idea to use key lime juice in these cookies. It’s like bringing a bite of summer to Christmas.