Atlantic Beach Pie Thumbprint Cookies

Description

Source: Holy Sweet! - Peabody Johnson

I had never heard of Atlantic Beach pie in my life until I saw my favorite ice cream shop turn into an ice cream flavor. After some quick Internet searching I learned that it's similar to key lime pie, which is one of my all-time favorites. Instead of key lime, the pie is usually made with either all lemons or a combo of both lemons and limes (which I have chosen). In place of graham crackers of the crust, the pie contains crushed saltine crackers to give it a salty-sweet combo. I never did get to try the ice cream version, but I have made the pie several times and thought it would make a fun cookie.

Ingredients

• 8 oz (225 g) cream cheese, at room temperature
• 6 tbsp (90 ml) fresh lemon juice
• 4 tbsp (60 ml) fresh lime juice
• 1 1/4 cups (300 ml) sweetened condensed milk
• 1/2 cup (114 g) unsalted butter, at room temperature
• 2/3 cup (132 g) granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 1/3 cups (166 g) all-purpose flour
• 1 egg white
• 1 tsp water
• 1 cup (84 g) finely crushed saltine crackers
• 1 1/2 - 2 cups (360-480 ml) Atlantic Beach pie filling

Directions

1. To make the Atlantic beach pie filling: Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix the cream cheese until it's smooth, about 2 minutes.
3. Add the lemon and lime juices and the condensed milk and mix on low for 30 seconds.
4. Increase the speed to medium and blend for 2 minutes.
5. Scrape everything into a medium bowl, cover with plastic wrap and refrigerate for 2 hours or overnight.
6. To make the cookies: In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until they're light and fluffy, about 3 minutes.
7. Add the egg, vanilla and salt, and beat on low speed until everything is fully combined.
8. Add the flour and beat on low until it's fully incorporated.
9. Wrap the dough in plastic wrap and refrigerate for 1 hour.
10. Preheat the oven to 350°F (175°C).
11. Line two baking sheets with parchment paper.
12. Using a fork, beat together the egg white and water in a small bowl.
13. Put the cracker crumbs in a separate bowl.
14. Remove the dough from the fridge and shape it into 1-inch (2.5-cm) balls.
15. Dip the balls in the egg white, allowing the excess to drip off.
16. Then roll them in the cracker crumbs to coat.
17. Put the cookie balls on the prepared baking sheets, spacing them 2 inches (5 cm) apart.
18. Using a 1-teaspoon measuring spoon or your thumb, make a indentation in the center of each cookie.
19. Bake the cookies, one sheet at a time, until the edges are set, 12 to 13 minutes.
20. When i take them out of the oven, I like to press in my thumb or 1-teaspoon spoon again, to make the indentation really big in the cookie; it's easier to make while they are still warm.
21. Transfer the cookies to a cooling rack.
22. When the cookies are cool, pipe or spoon the Atlantic Beach pie filling into the indentations.
23. Keep them in an airtight container for up to 5 days in the fridge.

Yield: Makes about 24