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Thumbprint cookies are filled with a luscious lime cream filling.
Combine all filling ingredients except food color in 2-quart saucepan; mix well. Cook over medium-low heat, stirring constantly, 3-4 minutes or until mixture begins to thicken. (Do not boil.) Remove from heat. Stir in food color, if desired. Set aside to cool.
Heat oven to 325°F.
Combine butter, 1/4 cup sugar, egg yolk and vanilla in bowl. Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed. Add flour and salt; beat at low speed 2-3 minutes or until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased baking sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Spoon about 1/2 teaspoon filling into each cookie indentation.
Bake 12-15 minutes or until set but not brown. Cool 1 minute on baking sheet; remove to cooling rack. Cool completely. Sprinkle tops with powdered sugar.
Dietary Fiber: 0g
Lost my hard copy of this family favorite. Thankful for the internet!! I have made so many variations of this from lemon, lime, raspberry, blueberry to chocolate! I never had an issue with the whole egg, as I beat the egg before I added it. I will try this adaptation, though. Thank you.
I tried to make this recipe from the Holiday Cookies booklet from 2000.....needless to say the recipe was wrong and I wasted my ingredients----twice. You call for one egg in the filling directions, well cooking an entire egg like that curdles!!!! Then I compared your on line recipe and it is different again. Are you sure about an egg yolk in the dough section of this cookie and not the entire egg. There is no way I'm trying this recipe again, I can't afford to waste my ingredients again. Is the cookie good.....I have no clue.
This is the best! We have these every year and 1 batch is never enough! They are light and flaky. I add a little lime oil to the batter to make them tangy but they are good no matter what!
I really like this cookie either with the lime or with lemon, but most of my family prefer it with lemon. I still make it the way it was originally posted here, where the cookie is filled with 1/2 teaspoon of the filling prior to baking.
I made these cookies and they disappeared before i could even eat one. I had to double the recipe the next time i made them. I also made a batch with lemon and they tasted just as good, if not better.
I tried these several years ago, actually for the color contrast when making a gift tray of cookies.They never made it onto the tray. My husband fell in love with them. Then my daughters. Then my son-in-law. Then he gave some to his father. Now the inlaws want them. They are the first cookie of the Christmas season requested, and the first to disappear. No, they aren't sickeningly sweet. A nice buttery cookie with a tangy lime flavored filling. Thankfully, they don't require expensive ingredients, or I'd be in serious trouble.
I didn't care for these, and neither did most of our guests. The cookie and the filling didn't quite mesh, although the filling was good. If not for one young man who called them "delicious mouth pies," these cookies would have gone almost entirely uneaten.
Hard to beat shortbread cookies filled with lime curd! It has to be a double batch or else they only last a few hours...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/450
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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