Key lime anything is popular around our house. I have been making key lime tarts for years and years. To say they are a favorite dessert is an understatement. I like making them and I definitely have the process down to a science, but sometimes you need to change things up a bit. So yesterday, John suggested I make cookies, and I decided to challenge myself to make the flavors of a key lime pie into cookie form. I must say this experiment was successful on all levels. The cookies have a slightly salty finish and the filling is insane. Gavin suggested I make him a bucket of it to eat. Pretty gross, I know, but the cream cheese frosting / lime curd filling really is that good.
These cookies are time consuming. But some of the most delicious things tend to be. You could break the process up a bit and either make the lime curd a day or two ahead or bake the cookies the day before and fill them the day of. How ever you decide to do it, they are worth it.
Butter // Graham Cracker Cookies
1/2 cup salted butter ( 2 sticks) cold, cut into small pieces // 1/2 cup granulated sugar // 1/4 cup packed brown sugar // 1 egg // 1 teaspoon vanilla // 2 cups flour // 1 teaspoon baking soda // 1 teaspoon cream of tartar // 1/2 cup crushed graham crackers
Combine butter, and sugars in bowl of stand mixer and beat until light and fluffy( about 2-3 minutes)
Mix flour, graham cracker crumbs, baking soda, and cream of tartar in separate bowl. Whisk together.
Add egg and vanilla to butter mixture. Beat until well combined.
Pour flour mixture into wet ingredients. Mix on low speed until just combined.
Wrap in plastic wrap and refrigerate for at least two hours, preferably overnight.
Preheat oven to 350 degrees.
Roll out your dough to about 1/4 inch thick and cut out with round cutters.
*Since this is a butter dough, I divided my dough into quarters and put what I wasn't using in the freezer.
I used a 1 inch cutters for mini cookies.( These cookies do tend to spread). After cutting my rounds I placed them on a parchment lined baking sheet and put them in the freezer while I rolled and cut the next batch.
Bake the cookies for 8-10 minutes or until golden brown. leave to cool on the cookie sheet for five minutes then transfer to a cooling rack. Repeat until all cookies are baked.
l teaspoon lime zest // 1/2 cup key lime juice // 1/2 sugar // 2 egg yolks // 1/2 stick unsalted butter, cubed