Best 2 Key Lime Thumbprints Recipes

Indulge in the tantalizing flavors of key lime thumbprints, delightful treats that burst with tangy citrus zest and creamy sweetness. These bite-sized cookies feature a buttery shortbread crust enveloping a luscious key lime filling, resulting in a perfect balance of flavors and textures. With three variations – classic key lime thumbprints, chocolate-dipped key lime thumbprints, and key lime thumbprints with a graham cracker crust – this recipe article offers a delightful trio of options to satisfy any sweet craving. Whether you prefer the traditional simplicity of the classic version, the indulgent richness of the chocolate-dipped variation, or the nutty, crumbly charm of the graham cracker crust, these key lime thumbprints promise an explosion of taste in every bite.

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COCONUT KEY LIME THUMBPRINTS

Coconut Key Lime Thumbprints image

This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 17

Ingredients

2 tablespoons cornstarch
2/3 cup Key lime juice
3/4 cup sugar
2 large egg yolks
COOKIES:
1 cup butter, softened
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups all-purpose flour
2 large egg whites
2 teaspoons water
2-1/2 cups sweetened shredded coconut
DRIZZLE:
4 ounces white baking chocolate, chopped
1 tablespoon shortening

Steps:

For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.

Nutrition Facts : Calories 182 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

KEY LIME THUMBPRINTS

Key Lime Thumbprints image

Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 60

Number Of Ingredients 13

Ingredients

8 ounces (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
1 tablespoon finely grated Key lime zest (from 5 limes), or substitute regular limes
3 tablespoons fresh Key lime juice (from 12 limes), or substiute regular limes
1/4 teaspoon coarse salt
Confectioners' sugar, for dusting

Steps:

Make the dough: Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, 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 filling: 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 teaspoons dough for each. Place 1 inch 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 to 8 minutes. Let cool on wire racks.

Tips:

Use fresh, ripe key limes for the best flavor.
If you don't have key limes, you can substitute regular limes, but the flavor will be slightly different.
Don't overmix the dough, or the cookies will be tough.
Chill the dough for at least 30 minutes before baking to make it easier to handle.
Bake the cookies until they're just set, about 8-10 minutes.
Let the cookies cool completely before filling them so the filling doesn't melt.

Conclusion:

These key lime thumbprints are a delicious and easy-to-make cookie that is perfect for any occasion. They're made with a buttery shortbread cookie dough and filled with a tangy key lime filling. The cookies are then baked until they're just set, giving them a soft and chewy texture. Whether you're serving them at a party or enjoying them as a snack, these key lime thumbprints are sure to be a hit.