Key Lime Thumbprints Recipes

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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

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

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.

KEY LIME THUMBPRINTS



Key Lime Thumbprints image

Make and share this Key Lime Thumbprints recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h15m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, softened
1/2 cup sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
1 tablespoon key lime zest, finely grated
3 tablespoons fresh key lime juice
1/4 teaspoon coarse salt
confectioners' sugar, for dusting

Steps:

  • Make the Dough: Cream butter and 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).
  • Preheat oven to 325 degrees.
  • Make the Filling: Whisk sugar, flour and eggs in a medium bowl. Stir in lime zest, juice and salt.
  • Roll balls of dough 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 creat an indentation.
  • Bake for 10 minutes. Press centers if indentation loses 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 confectioner's sugar.

Nutrition Facts : Calories 72.7, Fat 3.5, SaturatedFat 2.1, Cholesterol 25.7, Sodium 52.8, Carbohydrate 9.4, Fiber 0.1, Sugar 5.1, Protein 1

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