COCONUT KEY LIME THUMBPRINTS
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
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
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
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
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
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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- In 1-quart saucepan, mix condensed milk, egg yolks and lime juice with whisk. Cook over medium heat 4 to 6 minutes, stirring constantly, until bubbling. Remove from heat; transfer to small bowl, and refrigerate 1 hour.
- In large bowl, break up cookie dough. Add flour; stir with spoon or use hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 32 (1 1/4-inch) balls, and roll in crushed graham crackers. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
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