I must be honest and tell you, I’ve never worked with limes before nor have I really known what its taste was like. The only time I’ve tried limes is after a shot of tequila but even then at that moment, I’m not in the right state of mind to sense its taste separate from the alcohol. After making these lime creams, I must say, I’ve been missing out.
Recently, I was in Astoria to visit the two most sweetest people in the world, my grandparents. As I left they handed me a bag full of limes and told me to use it. I immediately thought, “What in the world am I going to do with these?!” The only thing I could think of was a key lime pie. Never have made a pie in my life (not even a boxed version) and never worked with limes, I felt I should come up with something a bit simpler to start. After some research I came across Lime Creams recipe from one of my favorite sites, AllRecipes.com. After baking and taste-testing these little 2-inch lime cream thumbprint cookies, I have to restate that I’ve truly been missing out on the great flavor of limes!
The added lime cream brings a refreshing aspect to the light buttery taste of the cookie that can almost be mistaken for a ‘biscuit.’ Once you bite inside, there’s a soft chewy center making it difficult to only have one. They were so good, I practically ate the entire batch over a week. I know what you’re probably thinking… I feel guilty but they were so addicting. I highly recommend trying this recipe. You won’t be disappointed.
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Lime Creams a Thumbprint Cookie
- Total Time: 1 hour 12 minutes
- Yield: 12 – 16 cookies 1x
- Diet: Vegetarian
Ingredients
LIME CREAMS
- 1/3 cup granulated sugar
- 2 tablespoon lime juice
- 1 tablespoon fresh lime zest
- 1 large egg
- green gel food coloring
DOUGH
- 1/3 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon powdered sugar (optional)
Instructions
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Place 1/3 cup of sugar, the lime juice, lime zest, and 1 egg in a saucepan over low heat, and whisk constantly until the mixture almost reaches a simmer and begins to thicken. Remove the mixture from the heat, and tint to your desired shade of green with food coloring. Set the filling aside to cool.
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Heat oven to 325 degrees F (165 degrees C).
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In a bowl, cream the butter with 1/4 cup of sugar, then stir in 1 egg and vanilla extract. Mix in the flour and salt until the dough is smooth. Roll dough into 1-inch balls. Arrange on an ungreased baking sheet, placing the balls about 2 inches apart. Use your thumb to make an indentation in the center of each dough ball. Spoon about 3/4 teaspoon of the lime filling into each.
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Bake in the preheated oven until the cookies are set but not browned, 12 to 15 minutes. Allow cookies to cool on baking sheet for 1 minute before removing to finish cooling on wire racks. When cookies are cool, sprinkle lightly with confectioners’ sugar.
Notes
Original recipe calls for a yield of 36 cookies. You may find that 1-inch balls of dough may produce approximately 12-16 cookies. You may double the dough portion (Step 3).
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Cuisine: American
Lime Creams recipe adapted from allrecipes..
Recipes Using Limes
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