Key Lime Pie Sandwich Cookies

• Vegetarian

• Produce

  • 3 Key limes, Zest of
  • 2 Key limes, juice of

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Vanilla

• Snacks

  • 3/4 cup Graham cracker crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese

Found on sweetpeasandsaffron.com

Description

Ingredients

• ¾ cup all purpose flour {94g or fluffed, spooned & leveled}
• ¾ cup graham cracker crumbs {85g}
• ¼ tsp ground cinnamon
• ¼ tsp baking powder
• ½ tsp baking soda
• ½ cup unsalted butter {113g}
• ½ cup granulated sugar {100g- plus more for rolling}
• ½ tsp vanilla
• 1 egg yolk
• 8 oz cream cheese, softened {light is OK}
• ½ cup powdered sugar {63g}
• zest of 3 key limes {1 tbsp approximately}
• juice of 2 key limes {1 tbsp approximately}

Directions

• Pre-heat oven to 375 F. Line cookie sheets with parchment or silicone baking mats.
• Cream together butter and sugar. Add the vanilla and egg yolk and blend.
• In a separate bowl, combine flour, graham cracker crumbs, cinnamon, baking powder and baking soda.
• Mix the dry ingredients into the wet ingredients. They may not seem to come together right away but keep blending until your dough sticks together {1-2 minutes}.
• Roll dough into 1-inch sized balls. Roll balls in granulated sugar to coat.
• Bake for 6-7 minutes, until bottoms of cookies are lightly browned. Cool 5 or so minutes on cookie sheet and transfer to wire rack to cool completely.
• Beat cream cheese with a stand or hand mixer until completely smooth. Add the powdered sugar and mix until completely incorporated.
• Add the lime juice and zest and mix. Taste and adjust lime if desired.
• Spread 1 or so tablespoons of cream cheese mixture on the bottom of a cooled cookie. Top with a second cookie.
• Serve immediately.