Ginger-Lime Thumbprint Cookies
Servings
4dozen
Servings
4dozen
Ingredients
Instructions
  1. Melt butter.
  2. While still warm, add cubed cream cheese, sugar, and oil. Whisk until combined and cream cheese is mostly melted.
  3. Add lime, ginger, and egg and mix well.
  4. Stir in flour, baking soda, baking powder, and salt until a smooth dough is formed.
  5. Refrigerate dough for at least 30 minutes or up to several hours.
  6. Scoop dough, using a 1 1/2 tablespoon scoop, onto a parchment or silicone lined cookie sheet.
  7. Bake at 350 degrees F for 8 to 10 minutes, or until lightly golden brown around the edges.
  8. As soon as the cookies come out of the oven, press an indentation in the middle with a small (1/2 teaspoon) measuring spoon.
  9. Cool 5 minutes, then move to a cooling rack to cool completely.
  10. Once cookies are baked, make the ganache by combining almond bark with heavy cream in a microwave safe bowl.
  11. Microwave 30 seconds at a time, stirring after each. Continue until chocolate is completely melted and mixture is smooth.
  12. Spoon, or pipe with a piping or plastic bag, the ganache into the indents in the cookies. Let set until firm, about 1 hour.
  13. Sprinkle with additional lime zest if desired.
Recipe Notes
  • Sprinkle with toasted coconut or toasted, chopped macadamia nuts before the ganache sets.
  • Roll the cookie dough in coconut or chopped macadamia nuts before baking.