Thumbprint cookies… A versatile cookie that traditionally has a shortbread base and an indent in the center filled with jam, chocolate, dulce de leche, or for today’s cookie, a key lime chocolate filling. Don’t worry its white chocolate, not semi or milk chocolate. I definitely don’t think these cookies would be as appetizing if key lime juice was mixed in with either of those chocolates. Somehow I think the key lime flavor would be lost. Now, as a filling for a truffle I think it would be perfect. I may have had one or two of those before so I am speaking from experience.
I have a friend who has all of a sudden fallen in love with Key Lime Pie. I’ve been making it for a few years now but all of a sudden when I made it last year it was like he was eating it for the first time. And when I asked some friends what cookies they wanted for Christmas last year (just over a month ago sounds so much better to say this early in the year) he suggested rugelach and a key lime pie. Which got me thinking of a key lime pie cookie since I wasn’t in the mood to make a pie (which I ultimately ended up making anyway.) So, I initially made the Key Lime Crinkles that were part of Cookie Palooza. While they were delicious, they lacked the key lime filling he enjoys so I knew I would have to try these thumbprints instead and I am happy to say that these were a hit with everyone who tried them. A cookie that will definitely be in my cookie rotation. Thanks to the graham cracker crumbs in the base of the cookie this is almost like enjoying a piece of key lime pie, but, in a bite size grab and go form. And while the key lime flavor is apparent in the filling I could imagine adding another tablespoon or so would kick it up even more.
Key Lime Pie Thumbprints
1 cup unsalted butter, at room temperature
1/3 cup sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 large egg yolk
2 cups flour
1/2 cup graham cracker crumbs (4 graham crackers)
2 teaspoons cornstarch
1/2 teaspoon salt
1 cup white chocolate chips
1/2 cup sweetened condensed milk
3 tablespoons key lime juice
2 teaspoons lime zest (1 lime)
Line cookie sheets with parchment paper.
Combine the butter and sugars in a large bowl and beat on medium speed until creamy.
Switch the mixer to low and add in the egg yolk and vanilla extract and continue mixing until well combined, scraping the sides of the bowl as necessary.
In a separate bowl which together the flour, graham cracker crumbs, cornstarch and salt.
Gradually add the flour mixture to the butter mixture, mixing until the ingredients are incorporated. Scraping the sides of the bowl as necessary.
Scoop 2 teaspoons of the dough and roll into a smooth ball and place on the prepared cookie sheets about an inch apart. (Using a standard cookie scoop I scooped the dough and then divided the dough in half to get the 2 teaspoon amount)
Using the back of a rounded teaspoon gently press an indent in the center of each ball. I have tried using my thumb for this step, but, have found that a teaspoon produces a much better circular shape.
Chill the dough in the freezer for at least 30 minutes. Freezing the dough prevents the cookie from spreading too much while baking giving you more room for your filling.
Preheat the oven to 350 F.
Bake the cookies for 10-11 minutes. Immediately after removing the cookie from the oven press the teaspoon into the indent once again to redefine it. Let the cookies cool completely on the sheets before filling them.
To make the filling… Combine the chocolate chips, condensed milk and key lime juice in a small saucepan and cook over medium-low heat. Stir frequently until the chocolate chips have melted and the ingredients are well combined. Stir in the lime zest and continue stirring until the mixture begins to boil. Reduce the heat to low and using a teaspoon spoon the filling into the cookies.
Allow the filling to cool and set before serving. When storing the cookies, keep in mind that the filling may remain a bit tacky. Store in an airtight container at room temperature.
Recipe from Sugar Spun Run
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