Key Lime Thumbprints

I used to really dislike thumbprint cookies, I didn’t like the jelly filling in them. I have since discovered that thumbprint cookies can have any variety of flavors and fillings. I have made a lot of different types of thumbprints since then, and I find a lot of new recipes that I want to try. This recipe is from Peabody, who always comes up with new and fun flavor combinations.

Key lime is a great summery flavor. I like baking with citrus, but I have one friend at work who doesn’t like orange, so I tend to try to avoid orange. Key lime pie is a classic pie, and this cookie encapsulates all the flavors of the pie. The cookies are rolled in graham cracker crumbs, which mimics the pie crust, and the thumbprint filling contains the lime and the creamy topping.

All of the components need time in the refrigerator. I made the filling first and actually had it in the refrigerator for about 6 hours. In Peabody’s photo, she had piped her filling, but my filling was just too soft to pipe. I tried, but that was a big mess. I’m not sure why the filling wasn’t quite right, but it worked out in the end. These cookies have a great key lime flavor, and the only thing that I might change is adding some lime zest to the cookie dough. This recipe makes a fairly small batch, about 2 dozen cookies, but there aren’t as many folks at work so a smaller batch works for me right now!

Key Lime Thumbprints

8 ounces cream cheese, room temperature

5 ounces Key Lime juice

9 ounces sweetened condensed milk

½ cup butter, room temperature

2/3 cup sugar

1 egg

½ teaspoon vanilla

¼ teaspoon salt

1 1/3 cups flour

1 egg white

1 teaspoon water

1 cup graham cracker crumbs

Make the Key Lime filling: place the cream cheese in a mixer bowl and beat on medium until smooth. Gradually add the lime juice and sweetened condensed milk, while the mixer runs on low. Increase the speed to medium and beat for 2 minutes. Transfer the mixture to a separate bowl and refrigerate for at least two hours.

Make the cookies: in a large mixer bowl, add the butter and sugar. Mix on medium until light. Add the egg, vanilla and salt and mix on medium to combine. With the mixer running on low, gradually add the flour. Do not over mix. Wrap the dough in plastic wrap and refrigerate for at least an hour.

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

Place the egg white and water in a small bowl and whisk together until frothy. Place the graham cracker crumbs in a separate bowl. Shape the dough into 1-inch balls. Roll the balls in the egg white and then into the graham cracker crumbs. Place on the prepared baking sheets. Make an indentation in the cookies with your thumb or the end of a wooden spoon.

Bake for about 12 minutes, until set. Once you’ve removed the cookies from the oven, reform and enlarge the thumbprints. Allow the cookies to cool completely. Once cool, spoon or pipe the filling into the thumbprints. Store in the refrigerator.

Recipe from Sweet Recipeas