Key Lime Thumbprint Cookies

• Vegetarian

• Produce

  • 3 tbsp Key lime, juice
  • 1 tsp Lime

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 2/3 cup Brown sugar, light packed
  • 1 cup Premium white chocolate chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Condensed milk, sweetened
  • 1 cup Cream butter, unsalted sweet

Found on sugarspunrun.com

Description

Directions

• In KitchenAid or with hand mixer beat butter until creamed.
• Add brown sugar and beat until light and fluffy.
• Stir in vanilla and egg yolk, pausing to scrape down the sides and mixing until ingredients are well-combined.
• Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
• Chill dough for 30 minutes.
• Preheat oven to 350F and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).
• Roll cookie dough into approximately 1 balls and use thumb to create indent/crater in the center. Space cookies at least 1 apart.
• Bake cookies for 10-12 minutes and allow to cool completely on pan.
• In small saucepan over medium-low heat, combine white chocolate chips and condensed milk.
• Stir frequently until chocolate is melted and ingredients are well-combined.
• Add Key Lime juice and lime zest and use a whisk to combine (the juice will take a little coaxing and stirring before it is well-combined with the condensed milk and chocolate chips, just keep whisking until the juice is no longer separated).
• Reduce heat to low and spoon filling into thumbprints of cookies. Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).