"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. Blitzed graham crackers and all-purpose flour come together in a buttery, brown-sugar-sweetened dough that stays soft and chewy after baking. In the center of each thumbprint, a dollop of silky, tart lime filling sets during the cookies' brief stint in the oven, just like their full-size namesake."
"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. I don't recommend bottled Key lime juice (it's often rather astringent)."
Winter citrus appears in markets and family traditions often include gift boxes of grapefruits, navel oranges, mandarins, and Key limes. The recipe transforms Key lime pie flavors into thumbprint cookies using blitzed graham crackers and all-purpose flour for a buttery, brown-sugar dough that remains soft and chewy. Each cookie centers a silky, tart lime filling that sets during a brief bake. Real Key limes give extra sourness and floral aroma but require more zesting and juicing; about ten Key limes are needed for the filling. Chilling shaped cookies before baking prevents spreading and aids filling preparation.
Read at Bon Appetit
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