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

Source: Martha Stewart Living, December 2008
Yield

Ingredients

For the Dough

For the Filling

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
51
  • 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

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