Basic thumbprint cookie. Very pretty, easy, and somewhat different flavor. Lovely on a tray with other Christmas cookies. These do not keep well, but neither do they last long. I frequently double this recipe, or else they are gone before I have them all baked.
Ingredients
- white sugar: 0.33333 cup
- lime juice: 2 Tbsp
- lime zest: 1 Tbsp (grated)
- egg: 1 piece
- drop green food coloring: 1 piece (or as desired)
- butter: 0.33333 cup (softened)
- white sugar: 0.25 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- ½ cups all-purpose flour: 1 piece
- salt: 0.25 tsp
- confectioners' sugar for dusting: 1 Tbsp
Metric Conversion
Stages of cooking
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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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Preheat 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.
