Preheat the oven to 350 F (180 C).

Line a baking sheet with parchment paper.

Cream the butter with the sugar.
Beat in the egg yolks, lime zest, and vanilla.
Gradually add the flour and salt until a homogeneous mixture forms.
Use a spoon to make small balls of dough, about 1″ (2.5 cm) in diameter, and place them on the prepared baking sheet, about 1 1/2″ (4 cm) apart.
Make an indentation in the center of each cookie with your fingers and bake for 10 minutes.
Remove the baking sheets from the oven and use your fingers to recreate the indentations.
Return to the oven for 5 minutes, or until the cookies are lightly golden.

Stir the apricot jam to loosen it, then spoon a small amount into each indentation.
Melt the white chocolate in the microwave at medium intensity, stirring every 10 seconds.
Dip a fork into the melted chocolate and use it to drizzle over the cookies.
Let the cookies cool for at least 1 hour before packaging.

The cookies will keep for up to 1 week in an airtight container.