Key Lime Meringue Thumbprint Cookies

Key Lime Meringue Thumbprints

Makes 24 cookies

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 1/4 cups granulated sugar (divided)
• 1 egg yolk
• 1 tsp vanilla
• 2 Tbsp key lime juice (divided)
• 1 Tbsp key lime zest
• 2 1/4 cups all purpose flour
• 1 Tbsp cornstarch 
• 1/2 tsp salt
• 1 egg white
• 1/4 tsp cream of tartar

Directions

• Beat butter until creamy. Add 1/2 cup sugar and beat. Add egg yolk, vanilla, 1 Tbsp key lime juice, and zest and beat.
• Combine dry ingredients then add to butter mixture and mix until dough forms. 
• Shape into 1 Tbsp sized balls. Use 1/2 cup sugar to roll balls in and place on a plate for chilling. Press center of each cookie (either with your thumb or a teaspoon). 
• Chill in refrigerator for 2 hours or in freezer for 30 minutes. 
• Preheat oven to 375. 
• Whip egg white, 1/4 cup sugar, and cream of tartar until thick and glossy. Mix in 1 Tbsp key lime juice at the end. 
• Place cookies 2” apart on a baking sheet lined with parchment paper. Fill each cookie with a heaping tsp of meringue and bake for 12 minutes. Let cool completely.