Key Lime Pie Cookies

Ingredients for the filling:

• 2 limes – Juice and Zest

• 1/2 cup powdered sugar

• 8 oz cream cheese

Ingredients for the cookie:

• 1 cup butter

• 1 cup white sugar (plus a little extra for rolling)

• 1 teaspoon vanilla extract

• 2 egg yolk

• 1 ½ cups of all purpose flour

• 1 ½ cups of crushed honey graham crackers

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 ½ pinches of salt

1. Using a mixer, mix the lime juice, lime zest, cream cheese, and powdered sugar until smooth. (Tip: bring the cream cheese to room temperature before you start)

2. On a parchment lined baking sheet, teaspoon your filling mixture into dollops and freeze for 1-2 hours

3. Preheat oven to 375.

4. In a mixer cream together your sugar, butter, vanilla extract and egg yolks

5. Using a food processor or a good ole rolling pin and a zip lock bag, crush your graham crackers into a fine dust.

6. Once your graham crackers are crushed (measure out a cup and a half), add the flour, baking soda, baking powder, cinnamon and salt and mix it all up. You can use your hands or food processor.

7. Combine your wet and dry ingredients. The dough will be crumbly.

8. On a piece of parchment paper roll out your dough. (Tip: put a second piece of parchment on top of the dough to keep it from sticking to your rolling pin.) Once you have rolled it to about ¼ of an inch thick cut out your cookies. Use the rim of a water glass if you do not have a cookie cutter.

9. Once your cookies are cut, take your filling out of the freezer. Place one dollop of filling into the center of a cookie and then sandwich it with another cookie. Pinch the edges to keep that yummy goodness from escaping. Repeat as many times as you have cookies.

10. Place your cookies on a parchment lined cooking sheet and sprinkle sugar over the tops.

11. Cook for about 10 min (for a 2” cookie) and let cool