Key Lime Pie Cookie Cups Recipes

KEY LIME PIE COOKIE CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray a 24 mini muffin pan with non-stick baking spray.
• Roll each separate cookie into a ball and place in the bottom of each muffin tin.
• Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup.
• After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.
• Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract.
• Pour into a medium sized pot and saute over medium to low heat to cook through the eggs.
• Keep on heat and stir for 12-14 minutes until nice and warm. Remove and allow to cool.
• Fill a ziploc bag with snipped side or piping bag with key lime curd mixture.
• Pipe key lime curd into direct centers of each cookie cup until filled.
• Next garnish with whipped cream and lime zest and refrigerate for at least one hour and serve.

KEY LIME PIE CUPS

Steps:

• Combine graham crumbs, butter and 2 Tbsp. sugar until blended.
• Grate zest, then squeeze juice from 3 limes. Reserve remaining lime for later use.
• Beat cream cheese, milk, lime zest, lime juice and remaining sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP.
• Reserve 1 Tbsp. graham crumb mixture for later use; spoon remaining crumb mixture evenly into 10 (4-oz.) glass jars. Top with layers of cream cheese mixture and remaining COOL WHIP. Sprinkle with reserved crumb mixture.
• Refrigerate 1 hour. Cut remaining lime into 10 wedges; use to garnish desserts just before serving.

KEY LIME PIE COOKIE CUPS

Steps:

• preheat the oven to 350 degrees F
• spray a mini muffin tin with cooking spray
• place a teaspoon ball of cookie dough into each muffin cup
• place in oven and bake for 10-13 minutes until just starting to brown
• remove from the oven and use the handle of a wooden spoon to gently press down the center of the cookies to form a cup
• allow to cool in the muffin cups for 5 to 10 minutes then remove to a cooling rack
• whisk the egg yolks, lime juice, sweetened condensed milk and vanilla over medium to low heat for 10-15 minutes until completely warmed
• remove from heat and allow to completely cool
• pour into a pastry bag and fill each cookie cup to the top
• place in the refrigerator until completely cooled and ready to serve
• top each off with a dollop of whipped cream and a half a lime slice
• enjoy!

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

KEY LIME PIE BALLS

Steps:

• In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.

KEY LIME PIE SANDWICH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, graham cracker crumbs, baking soda, baking powder, and cinnamon in a bowl.
• Cream butter and 1/2 cup sugar together in a bowl with an electric mixer. Add egg yolk and vanilla; blend until combined. Mix in dry ingredients and continue to blend until dough sticks together, 1 to 2 minutes.
• Roll dough into 1-inch balls and roll in remaining sugar to coat. Place on the prepared baking sheets.
• Bake in the preheated oven until bottoms are lightly browned, 6 to 7 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
• Zest all 3 limes; set zest aside. Juice 2 of the limes.
• Beat cream cheese in a bowl with an electric mixer until smooth. Mix in confectioners' sugar. Add lime juice and zest; mix to combine.
• Spread filling on the flat sides of 1/2 of the cookies, then top with remaining cookies to form sandwich cookies.