Tangy Lime Creams

Tangy Lime Creams

Thumbprint cookies are filled with a luscious lime cream filling.

30 min.prep time 1:45total time
24 cookies
747 Ratings

Ingredients

Filling

1/3 cup sugar
2 tablespoons lime juice
1 tablespoon freshly grated lime zest
1 drop green food color, if desired

Cookie

1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
Powdered sugar

Directions

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.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4g

Cholesterol: 25mg

Sodium: 55mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: 1g

Recipe #11328©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

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.

author_photo
Test Kitchen Comment
From:

Cindy

Sorry for the confusion. From time to time we review and test recipes in our files and this is one of them. We, too found that the egg did curdle since you cook it until the mixture just begins to boil. So we made adjustments and the recipe currently on the site is the current recipe to use both for the filling and the cookie portions.
Posted January 08, 2013
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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