Coconut-flavored dough filled with a mixture of blueberry preserves and lime zest and juice makes for a memorable cookie that is perfect for a summertime afternoon tea. Pictured with our Apricot Blondie Bites.
Blueberry, Coconut & Lime Thumbprint Cookies
Serves: 27
Ingredients
- 1⁄4 cup blueberry preserves*
- 1⁄2 teaspoon fresh lime zest
- 1⁄4 teaspoon fresh lime juice
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup granulated sugar
- 1⁄4 cup firmly packed light brown sugar
- 1 large egg yolk
- 1⁄4 teaspoon coconut extract
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon fine sea salt
- Garnish: fresh lime zest
Instructions
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- In a small bowl and using a fork, stir together preserves, zest, and lime juice, mashing larger berries.
- In a large bowl, beat together butter and sugars with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl as necessary. Beat in egg yolk and coconut extract.
- In a medium bowl, whisk together flour, baking powder, and salt. Add to butter mixture, beating to combine and stopping to scrape sides of bowl as necessary.
- Using a levered 1-tablespoon scoop, portion dough and drop 2 inches apart onto prepared baking sheets. Dip a rounded 1⁄2-teaspoon measuring spoon into flour and press firmly into center of each dough ball, making an indentation. Fill each indentation with a heaping 1⁄4 teaspoon preserves mixture.
- Bake until edges of cookies are golden brown, 10 to 12 minutes. Let cool completely on wire racks. Store in a single layer in an airtight container for up to 3 days.
- Just before serving, garnish with lime zest, if desired.
Notes
*Stir preserves well prior to measuring.
