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Key Lime Thumbprints

51

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

  • Yield: Makes about 60

Source: Martha Stewart Living, December 2008

Ingredients

For the Dough

  • 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

For the Filling

  • 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

Directions

  1. 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).

  2. 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.

  3. 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.

Cook's Notes

Cookies will keep, covered, for up to 2 days. Just before serving, dust with confectioners' sugar.

Reviews Add a comment

  • a2livingcomcas
    25 APR, 2016
    These cookies are tasty, but the ratio of cookie dough to key-lime filling is off. Make the thumbprint very deep, so you can put in as much filling as possible, or you will hardly even begin to taste the key lime flavor in the cookie. The filling is very watery before it is baked. I think a creamier filing would work better, but I'm not sure how to achieve that. Also, as many others have noted, the recipe makes WAY too much filling. I had three times the amount I needed for one batch.
    Reply
  • kwinflorida
    28 APR, 2010
    This was not a great recipe. The dough cracked and the filling was runny. It definitely did not live up to the Martha Stewart brand.
    Reply
  • srhdet
    11 APR, 2009
    If you follow the instructions, the cookies are too small. They do not look like the pictured cookies. Use about a tablespoon of dough and just use your thumb for the indentation! I also agree there is way too much filling, tasty though..
    Reply
  • EveandOdd
    23 JAN, 2009
    I ran out of white flour while in the middle of this, and ended up using half white whole wheat flour; not the best idea I've ever had, but my roommates devoured the whole batch, so it musn't have been TOO bad! I'm thinking of rolling the dough balls in graham cracker crumbs next time, for a more "key lime pie" experience.
    Reply
  • EveandOdd
    22 JAN, 2009
    I ran out of white flour while in the middle of this, and ended up using half white whole wheat flour; not the best idea I've ever had, but my roommates devoured the whole batch, so it musn't have been TOO bad! I'm thinking of rolling the dough balls in graham cracker crumbs next time, for a more "key lime pie" experience.
    Reply
  • lindakp
    21 JAN, 2009
    I would love to try these and really appreciate all of the comments. I will try cutting the recipe in half and see how that goes. I am only making them for my husband and myself, not a crowd.
    Reply
  • hummingbird84
    19 JAN, 2009
    These are incredible! I rolled the balls of dough in sugar before "thumbing" and backing them, which might seem excessive, but I think it adds a nice sweet crunch to the otherwise pie-crust-like dough. I would agree with others before me and say to cut out some of the butter because the dough gets really crumbly and cracks then don't hold the filling. Also, this makes an excessive amount of filling, so be aware.
    Reply
  • 1Toffy
    19 JAN, 2009
    Since I am not a Key lime lover, I will use my Homegrown Meyer Lemons instead, adjusting the filling as needed, and adding lemon zest to the batter. After, reading the recipe I will cut back by about 1/2 stick of butter, as too much oil in a recipe can cause crumbling of the dough, or add a couple TBLs more of flour. Sure would be nice to get a perfect recipe.....
    Reply
  • jonas_brothers_fan5198
    19 JAN, 2009
    This cookie seems realy good! I am going to ask my mom if she can make them and bring the recipe to work so the pationts can make that recipe and give to other people! Then the recipe will become very popular!
    Reply
  • mrscouture527
    19 JAN, 2009
    probably need some more practice on this... definitely WAY too much filling... and i agree with SarainSF about using 3 tsps with the measuring spoon indentation... just gonna take some time to make them pretty...
    Reply