Key Lime Pie Cookies

Graham Cracker Cookie

1-1/2 cups butter, softened
3/4 cup granulated sugar
1-1/2 cups brown sugar
2 eggs
1 TBS vanilla
3- 3/4 cup all purpose flour
3 cups crushed graham crackers(2 sleeves)
2 tsp baking soda
1 tsp baking powder
1 tsp salt

Key Lime Pie Filling + Toppings

2 (8 oz) blocks cream cheese, room temperature
1 14 oz can sweetened condensed milk
1/2-3/4 cup lime juice
4 TBS powdered sugar
2 limes cut into wedges
whipped cream or frozen whipped topping

Instructions

1. Preheat oven to 350℉. Cream together the butter, granulated sugar and brown sugar.

2. Add the egg and vanilla. Mix until light in color and creamy.

3. Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

4. Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it a bit. I did 1/4 cup portions and got 24 (I baked for 10 minutes)

5. Bake for 12-15 minutes, until the cookies are turning golden brown.

6.After you pull the cookies out of the oven, use the bottom of a measuring cup or drinking glass and gently press the center of the cookie down, making an indent for the pie filling to go.
Allow the cookies to cool completely.

7. Once the cookies have cooled completely, make the filling by creaming the cream cheese until smooth.
Add in the can of sweetened condensed milk, mix until thoroughly combined.

8. Next, add in the powdered sugar and lime juice. Remember, you can always add in more lime juice, you can't take some out. So start small and add more to your preference.

9. Once your pie filling is finished, scoop and spread it into the center of each of your cookies.
Place in the fridge until ready to serve.

10. Right before serving, top with a dollop of whipped cream and a fresh lime slice if desired. (I whipped 1/2 cup heavy cream and added 1/8 cup powdered sugar and vanilla extract).

from Cooking With Karli