Ket Lime Pie Thumbprint Cookies

Ingredients:

5 ozs of graham cracker crumbs

¾ cups of all-purpose flour

1 ¼ tsp of salt

½ cup of light brown sugar

½ cup of unsalted butter at room temperature

½ tsp of vanilla extract

¼ cup of white sugar

Directions:

Place the oven rack a third up from the bottom of the oven.  Pre-heat to 350 degrees.  Prepare a large cookie sheet with parchment paper.

In a medium bowl, mix the graham crumbs, flour, and salt.  Set aside.

In a food mixer with a paddle attachment, mix brown sugar, unsalted butter, and vanilla extract. Once creamy, add the dry ingredients until well blended.

Fill a large glass with warm water, place a 3 tbsp (2 size meat baller) in the water. Remove the meat baller from the water and fill it with the cookie dough.  Remove it and place on the prepared cookie sheet.  Continue this process until all dough formed into balls on the cookie sheet. Roll each ball into the white sugar, placing each one back onto the cookie sheet.  Using an eight-size measuring cup, dip it in the remaining sugar and make a ¼ inch dent into a cookie. Repeat this process for each cookie. Place the prepared cookie in the freezer for 15 minutes.

While the cookies are in the freezer, mix the filling:

 Filling Ingredients:

1 large egg yolk

1/3 cup of sweetened condensed milk

4 tsp of grated lime zest

2 ½ tbsp of freshly squeezed lime juice.

Cookie assembly:

Remove the cookies from the freezer and evenly distribute the filling among the indent of each cookie.

Place the cookies in the pre-heated oven and bake for 16 minutes.  Remove from the oven and cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely.

Place cooled cookies in an airtight container until ready to eat. Sprinkle a small amount of lime zest to the cookies serving.