Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Key Lime Thumbprints 2.8 (53) 23 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 60 Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite. Ingredients For the Dough 8 ounces (2 sticks) unsalted butter, softened ½ cup granulated sugar 2 large egg yolks, room temperature 1 teaspoon pure vanilla extract 2 ½ 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 ¼ teaspoon coarse salt Confectioners' sugar, for dusting Directions 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. Cook's Notes Cookies will keep, covered, for up to 2 days. Just before serving, dust with confectioners' sugar. Print