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| Lime Creams |
"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 :
- 1/3 cup white sugar
- 2 tablespoons lime juice
- 1 tablespoon grated lime zest
- 1 egg
- 1 drop green food coloring, or as desired
- 1/3 cup butter, softened
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar for dusting
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 1H12M |
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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.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Notes :
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