My friend, Franz, loves my keylime cookies. She’s in FL, I’m in MO, so her love affair with all things keylime is a great excuse to make a batch. The recipe is from the Food Network and was featured in a Cookie Challenge episode. I use Martha Stewart’s keylime curd recipe, but you can also buy pre-made curd. I recommend the kind from Fresh Market if you’re not up for whisking constantly for 15 minutes. Also, remove the cookies just as they start to lightly brown on the bottoms; they will continue to bake on the cookie sheet after you take them out of the oven. I also recommend investing in a small strainer to dust the cookies with powdered sugar after they have cooled a bit. Mine is from the Crate and Barrel wall of gadgets (aka my happy place). Enjoy!
Key Lime Cookies
Recipe courtesy Dionna Hurt, Longwood, Florida Food Network Challenge
1 cup unsalted butter, room temperature
2 cups sugar
1/4 cup Key lime juice (I recommend Nellie & Joe’s)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
2 cups keylime curd (recipe below)
1 cup powdered sugar ( for sprinkling on the cookies once they have baked and cooled)
Preheat oven to 350 degrees In a large bowl, with an electric mixer, cream butter and sugar until fluffy. Add the eggs 1 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 tablespoon keylime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.
Recipe courtesy Martha Stewart
1/2 cup sugar
2 large eggs
2 teaspoons grated key-lime zest plus 1/4 cup freshly squeezed key-lime juice (6 limes)
4 tablespoons unsalted butter, cut into small pieces
Combine sugar, eggs, lime zest, and juice in a medium nonreactive saucepan, and set over medium-low heat. Cook, whisking constantly, until mixture begins to thicken and holds the mark of the whisk, 10 to 12 minutes. Remove the pan from heat, and whisk in butter, a piece at a time, until well combined. Strain mixture through a sieve into a glass bowl. Lay plastic directly on surface to prevent a skin from forming. Chill 3 hours or overnight.