Key Lime Pie Cookies

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

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

Filling:

  • 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.

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22 thoughts on “Key Lime Pie Cookies

  1. Really love your idea! It’s so cool to transform a mostly beloved dessert in another one. I just discovered your blog and I should say it is really great! Hope you’re having a great day!

  2. Ooo, what a great treat! One of my good friends has been requesting Key Lime Pie but I think I might have to try out this variation. Such a fun idea and they sound so refreshing!

  3. If you knew me (or had visited my blog at all) you will know i ADORE anything citrusy and these cookies look beyond gorgeous! I definitely hope to try them out, and that filling looks spoon-lickingly good 🙂 So glad to have found your blog and will be coming back often!

  4. What an awesome idea! I bet that filling would be great between some gingersnaps, too…and I have a bag of those sitting around the house. Looks like I’ll need to give this a try ASAP!

    • Yes, I’m sure it would be delicious with gingersnaps! I still have a ton of this filling…we should get together and join our filling and gingersnaps!

  5. Carla…these are very promising indeed.
    Love the way your inspirational mind wheels turn ;o)

    First time here and enjoyed browsing your interesting culinary spot.

    Flavourful wishes,
    Claudia

  6. With the cream cheese in the filling would these need to be refrigerated if they aren’t going to be eaten right away?

    • Yes, I kept them in the refrigerator. They would be okay at room temperature for a day or two probably, because the sugar acts as a “stabilizer” for the cream cheese. But, I stored them in the refrigerator anyway.

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