Key Lime Pie Thumbprint Cookies

Key lime curd:

1/2 cup key lime juice

4 egg yolks

2/3 cup sugar

4 tablespoons butter

1/4 teaspoon salt

For the curd: Combine juice, yolks, and sugar in a metal bowl and whisk to combine.

Place a medium sized saucepan filled with a few inches of water over medium heat. Place metal bowl on top. For about 10 minutes you will whisk the key lime mixture in the metal bowl until it thickens. If it takes longer, that’s ok, just keep whisking, it will happen. Remove from heat when thick.

Thumbprint cookie dough:

3 sheets graham crackers ground

1 cup flour

1 stick butter

1/3 cup sugar

1/2 teaspoon salt 

Pulse 3 sheets of graham crackers in blender or food processor.

In a bowl, with hand mixer or stand mixer, beat togtether butter and sugar.

Add flour, salt, and graham cracker crumbs. Use hands to combine into one cohesive dough. Set aside.

When ready to bake, roll into 1 inch balls and use your thumb to press an indent into the center of the ball.

Bake for 10 to 12 minutes at 350 degrees on lined baking sheet.

Graham crumble:

Rest of pack of graham crackers

3 tablespoons melted butter

1/4 teaspoon salt

2 tablespoons sugar 

Pulse the rest of that package of graham crackers or use a rolling pin and smash those babies in a plastic bag on a solid surface. We don’t want the crumbs to be as fine as the ones for the cookie dough. We want to leave a few chunks.

Melt butter in microwave or stovetop. Add sugar, salt, and graham cracker crumbs. Mix to combine.

Bake at 350 for about 10 minutes on lined sheetpan.

TO ASSEMBLE:

Dollop a spoonful of cooled key lime curd into the center of the thumbprint cookies. Top with graham cracker crumble.