Since I had a partial bottle of Key Lime juice still in the refrigerator left over from the Key Lime Cake last week I decided to try a new key lime recipe – you can never have too many key lime recipes!
This recipe is one I found on Good Eats ‘n Sweet Treats– a food blog I enjoy. The cookies are a bit of work as you need to make the key lime curd first but they are worth it. I made the lime curd the night before and just kept it in the refrigerator overnight.
My cookies weren’t quite as thick as the ones in the picture on Good Eats. Next time I think I will add a bit more flour. The directions say the dough should be stiff but not dry and I don’t think mine was quite stiff enough. But they tasted great! Just the right amount of lime tartness.
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 2 eggs
- 1/4 cup key lime juice
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups prepared key lime curd recipe below
- 1 cup powdered sugar for sprinkling.
- 3 eggs
- 6 Tbsp. unsalted butter
- 1/2 cup sugar
- 2/3 cup key lime juice
- 1 tsp. key lime zest I didn't have a fresh lime so didn't add this
- Preheat oven to 350 degrees F.
- In a large bowl, with an electric mixer, cream butter and sugar until fluffy
- Add the eggs one at a time and the lime juice, and mix well
- In separate bowl, combine flour, baking powder and salt
- Gradually add the flour mixture to butter mixture until incorporated
- Dough should be stiff but not dry
- Shape into 1 inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom
- Fill indentations with about 1 Tbsp. key lime curd
- Bake for 15 minutes, until lightly brown
- Transfer to a wire rack to cool
- Sprinkle with powdered sugar when cool
- Melt butter in a saucepan over low heat
- Add the remaining ingredients, whisking continuously for approximately 8-10 minutes or until it becomes a custard
- Remove from heat and continue whisking for another 1-2 minutes
- Allow to cool and then pour into a container and refrigerate
- The curd will thicken considerably as it cools
- Makes approximately 2 cups
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