I subscribe to Martha magazine. Actually, I subscribe to quite a few magazines, but Martha is one of my favourites. I’m kind of a hoarder when it comes to her magazines too. If I like any of the recipes in the magazine, I end up keeping the whole issue.
There are a couple recipes of hers that I just keep going back to. One of which is her Pink Lemonade Thumbprint cookie recipe. They’re a buttery shortbread with a tangy lemon & raspberry filling and they’re so nice with a cup of tea! They also take about a half hour to make and they look so good.
I decided, based on my positive experience with the pink lemonade cookies, that I would try another of Martha’s thumbprint recipes. This time, I made her Key Lime Thumbprints.
Head’s up: they take almost 2 hours to make from start to finish. If you’re hoping for a quick cookie, these shouldn’t be your first choice. They also take 5 eggs to make, so if you’re running low on ingredients, you might want to dodge this recipe.
Anyway, start with the dough. It was pretty easy and required only a few ingredients: butter, sugar, flour, vanilla extract, coarse salt and egg yolks. Once combined, wrap the dough in clingfilm and toss it in the fridge for up to an hour. I found my dough to be particularly crumbly even before I put it in the fridge, so I didn’t want to keep it in there for too long.
Then on to the filling. Whisk together sugar, flour, eggs, coarse salt, lime zest and juice. I didn’t actually have key limes, so I just used plain old regular limes from the grocery store. It made WAY more than I was able to use in my cookies.
Once your dough is ready to work with, roll balls of 2 tsp of dough and set on a parchment lined baking sheet. With the handle of a wooden spoon, press gently into the balls of dough to create an indentation. Bake them for 10 mins at 325F and, once done, if the indentations lose definition, press the cookies again with a spoon.
Spoon filling into the indentations and bake for a further 6-8 minutes or until the cookies start to brown around the edges. I ended up having to bake the cookies with their filling for 15 minutes and they still didn’t really brown.
They were okay. They look really boring. They tasted better on the second day when they’d cooled a bit, but I’ll be sticking with the pink lemonade thumbprints from now on.