Key Lime Cookies

Dough

• 2 2/3 cups all purpose flour (400g)
• 1/2 teaspoon salt (4g)
• 1/2 teaspoon baking soda (3g)
• 1 teaspoon baking powder (5g)
• 1 cup margarine, softened to room temperature
• 2/3 cup granulated sugar (133g)
• 1/2 cup brown sugar (75g)
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups graham cracker crumbs for dough (~18 cracker sheets)
• 1/2 cup extra graham cracker crumbs for rolling

Filling

• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 teaspoon lime zest
• 1 can sweetened condensed milk (14 ounces)
• 4 tablespoons freshly squeezed lime juice (4 to 5 limes depending on the size)

Dough

1. Prepare a baking sheet topped with parchment paper. Set aside.
2. Preheat oven to 350 degrees.
3. In a medium sized bowl mix flour, salt, baking soda, and baking powder. Set aside.
4. In a separate mixing bowl cream together margarine and sugars (if using a stand mixer use the paddle attachment).
5. Add eggs one at a time and mix until combined.
6. Add half of the flour mixture and 1 cup of graham cracker crumbs until just combined. Scrape down the side of the mixing bowl.
7. Add the remaining flour and remaining 1 cup of cracker crumbs until combined. The dough should be stiff and start to pull away from the side of the bowl.
8. Scoop dough from the mixing bowl using a spoon or cookie scoop and form the dough into 2-inch balls.
9. Roll dough balls in extra graham cracker crumbs until the ball is coated on all sides.
10. Place the cookie dough balls on the prepared cookie sheet, two inches apart.
11. Using a drinking glass, gently press on the dough balls to flatten them slightly.
12. Using a tablespoon size measuring spoon or the bottom of a small glass (shot glass) make an indent in the center of each cookie.
13. Bake cookies for 10 minutes. Remove the cookie sheet from the oven. The cookie indent will have puffed up and closed a little. Use the measuring spoon again to reform the indent in the center of the cookie.
14. Place the cookie sheet back in the oven and bake for an additional 3 minutes.
15. Remove the cookie sheet from the oven and leave baked cookies on the tray for one minute.
16. Transfer cookies to a cooling rack and cool completely. While the cookies are cooling prepare the filling.

Filling

1. In a small bowl mix together cornstarch and water. Mix vigorously until all the cornstarch is dissolved and no clumps remain. Set aside.
2. In a mixing bowl whisk together sweetened condensed milk and lime zest.
3. Add in lime juice and cornstarch to the milk.  Mix until well combined.

Assembly

1. Fill cooled cookies with pie filling. Fill the indent so that the pie filling is level with the cookie.
2. Sprinkle any left over lime zest over the top of the cookies.
3. Store cookies chilled in a single layer. Do not stack. Enjoy!

Makes ~25 cookies.