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Key Limb Thumprints
Nb persons: 0
Yield: Makes about 60
Preparation time:
Total time:
Source: Martha Stewart Living Dec. 2008
| Dough: | |
| 8 oz. (2 sticks) | unsalted butter, softened |
| 1/2 c. | granulated sugar |
| 2 large | egg yolks, room temperature |
| 1 tsp. | vanilla extract |
| 2 1/2 c. | all-purpose flour |
| 1 tsp. | coarse salt |
| Filling: | |
| 1 c. | granulated sugar |
| 3 Tb. | all-purpose flour |
| 3 large | eggs, room temperature |
| 1 Tb. | finely grated Key lime zest, (from 5 limes), or substitute regular limes |
| 1/4 tsp. | coarse salt |
| powdered sugar, for dusting |
Make the dough: Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minutes. Reduce speed to low, 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.)
Make the filing: Preheat oven to 325 degrees. Whisk granulated sugar, flour and eggs in a medium bowl. Stir in lime zest and juice and salt. Roll balls using 2 tsp. dough for each. Place 1" apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake for 10 minutes. Press centers if indentations lose definition. Spoon filling into centers. Bake until cookies are light brown around edges, 6-8 minutes. Let cool on wire racks. Cookies will keep, covered, for up to 2 days. Just before serving, dust with powdered sugar.
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