Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 2 eggs
- 1/4 cup Key lime juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 cups prepared Key lime curd
- 1 cup powdered sugar, for sprinkling
Directions
Preheat oven to 350 degrees F.
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 Key lime curd. Bake for 15 minutes, until lightly brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By ItsFoodieCutie
Coral Springs, FL
on March 08, 2010
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I have tried these cookies twice before (using this recipe and I liked them. But for some reason I didn't like the way mine came out and I followed every step of the recipe. First of all, they are way too sweet. I also think the cook time/temperature is a bit off. The edges turned brown before the rest of the cookie was cooked, so it was too soft, but yet the curd started to dry out in the middle. I don't think I would make these again, using this recipe at least. The recipe makes a whole bunch of cookies, so to me it was a waste if I didn't even like them. VERY disappointed!
By CA Gardener
Southern CA
on December 02, 2009
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I couldn't find Lime Curd at my grocery store so I substituted Lemon Curd... so I guess mine were more like Lemon/Lime cookies. They were delicious. My only complaint is that they can't be stacked on a serving plate because they stick to each other due to the curd.
By karilean
Space Coast of ...
on October 30, 2009
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The recipe calls for "prepared" key lime curd, which is the kind you find in a jar or bottle at the grocery store. This was a cookie contest, not a curd-making contest, so it seems reasonable enough for her to win the round with this cookie. However, should you find using store-bought curd distasteful and offensive, I'm sure if you search online you can find plenty of recipes for homemade key lime curd.
By the way, America's Test Kitchen did a taste-test comparision of key limes versus persian limes, and found that there was practically no difference in the taste. So I would say feel free to use fresh lime juice in place of the bottled stuff if that floats your boat. Personally, I think adding a little lime zest wouldn't be out of line. :
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