Key Lime and Macadamia Nut Thumbprints
This cookie was a request by my friend Laura. I love a request—whether it’s inspired by a flavor, or a memory, or a time period—I love a baking challenge. I was very pleased with how these turned out, as were my coworkers who ate them at lunchtime! Buttery dough with a refreshingly tart center. thanks for the inspiration, Laura Slade!
For the cookie-
12 ounces of unsalted butter, at room temperature
1 cup of sugar
1 egg, at room temperature
1 teaspoon vanilla extract
3-1/4 cup all-purpose flour
½ cup-1 cup ground macadamia nuts
for the filling
1 can sweetened condensed milk
4 ounces key lime juice
4 egg yolks
drop of green food coloring, if you are not opposed to such things
preheat that oven to 350F
beat the sugar and butter until its fluffy and light
add the egg and the vanilla extract
beat in the flour
scoop in balls—mine were 2 Tablespoons worth. You can make them bigger or smaller.
Roll the cookie ball into the macadamia nuts. I did this as is—the dough is very soft—but for maximum sticking, you could dip the cookies into an egg white first before rolling in the nuts. I just find that kind of gross.
Flatten each cookie with the palm of your hand, and then press an indentation into the center with your thumb. Or your index finger, which I find much easier, but calling them index finger print cookies sounds weird.
Bake the cookies for 10 minutes (don’t worry, I haven’t forgotten about the filling)
While the cookies are baking, make the filling by just whisking together the juice, milk and egg yolks. Color as you see fit.
After ten minutes, take the cookies out of the oven. Carefully squash down the indentations again—they will have puffed up. Please do this carefully—you may want to wear a latex glove if you have one—I do it with my bare hands, but my fingers are tough from the years of baking and typing. Yes, I am macho like that. ANYWAY—spoon the filling into each cookie center.
Bake another 5-10 minutes, until the edges of the cookie look golden. Let the cookies cool before you eat them, because THE FILLING WILL BURN YOUR TONGUE. And yes, my tongue IS burnt, because no matter how many years you bake, your tongue does not toughen up!