"A handful of the oranges would be sure to find homes in the toes of our stockings hung by the fireplace. Grapefruits were sliced open and served under thick layers of crunchy granulated sugar. And Key limes? They were most certainly destined for pies. While these cookies invert the classic ratio of crust to custardy filling (these are for you, crust lovers), they're an affectionate homage to the dessert I associate most with the holiday season, and my lovingly stubborn grandpa."
"Yes, I've cheated here and used regular limes. Real Key limes will lend an extra sour tang and more complex floral citrus aroma to your cookies, but they're admittedly fussier to zest and juice than the standard variety. You'll need about 10 Key limes to make the filling, which you can find at Say Weee (starting at $3.99 per pound), or your local grocery store."
Southern California winter markets overflow with local citrus, while a family tradition delivered ruby red grapefruits, navels, seedless mandarins, and Key limes from Florida. Thumbprint cookies reinterpret Key lime pie by favoring crust over custard, using a buttery, brown-sugar-sweetened dough made from blitzed graham crackers and all-purpose flour that bakes soft and chewy. Each cookie centers a dollop of silky, tart lime filling that sets during a brief oven stint. Regular limes are an easy substitute, while real Key limes provide brighter sourness and floral aroma. Chilling shaped cookies in the freezer prevents spreading and allows the filling to thicken properly.
Read at Epicurious
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