I made a Key Lime Cake the other day for a friend’s anniversary and had a ton of the filling left over. The little wheels in my head started turning and I thought that a Key Lime Pie Cookie sounded awesome – a key lime and cream cheese filling sandwiched between two graham cracker flavored cookies. So, I played around with that little idea and these cookies were born!
Key Lime Pie Cookies
- 2-1/2 cups all purpose flour
- 1 cup dark brown sugar, packed
- 1 tsp baking soda
- 3/4 tsp coarse salt (I used kosher salt)
- 7 tablespoons butter, cut into cubes and cold
- 1/3 cup honey
- 5 tbsp milk
- 1/4 cup sugar
- 2-1/2 tsp cornstarch
- 1/3 cup lime juice
- 1 tbsp water
- 2 egg yolks, beaten
- pinch salt
- 4 oz cream cheese, softened
- powdered sugar (amount will vary, but you’ll need at least a couple cups)
To make the filling, combine sugar and cornstarch in small saucepan. Stir in lime juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from heat. Stir a small amount of the hot mixture into the beaten egg yolks slowly, until eggs are lukewarm. Stir eggs into the remaining lime mixture. Bring to a gentle boil; cook and stir 1 minute longer. Remove from heat and stir in salt. Cover with plastic wrap and chill in refrigerator.
When lime curd is cooled, beat cream cheese with an electric mixer until smooth. Add lime curd, mix well. Add powdered sugar until mixture reaches a buttercream frosting consistency – thick enough to pipe and hold it’s shape.
Prepare the cookies:
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor. Pulse to incorporate. Add the butter and pulse until mixture is the consistency of coarse meal.
In a small bowl, whisk together honey and milk. Add to flour mixture and pulse until the dough come together. It will be very soft and sticky at this point. Dust a piece of waxed paper with flour and lay half of the dough on top. Pat dough out with your hands a little, then sprinkle the dough with flour and top with another piece of waxed paper. Roll out to 1/8-1/4 inch thick. Freeze or refrigerate until firm. Repeat with the other half of the dough. When chilled, cut dough into rounds with cookie cutter. Place on parchment paper lined baking sheets and bake at 350 degrees for about 8-10 minutes, or until lightly golden. Remove from pan to cooling rack and let cool completely.
When cookies are cool, assemble by piping or spreading some of the filling onto one cookie; top with another cookie and press lightly. Repeat with remaining cookies.