Key Lime Pie Sugar Cookie Cups
Description
These little gems are the perfect desserts to serve in the spring and summer. Not only are they beautiful, they are delightfully delicious.
Ingredients
1 package Pillsbury Ready to Bake Sugar Cookie Dough
3 large egg yolks
1/2 c. bottled key lime juice
14 oz. canned sweetened condensed milk
1 t. pure vanilla extract
whipped cream and lime zest, for garnish
Directions
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Cookie Cups:
Preheat oven to 350 degrees F. Spray a 24 mini-muffin pan with non-stick spray.
Roll each separate cookie into a ball; place one in the bottom of each muffin tin.
Bake 10-12 minutes or until golden brown. Remove cookies from oven; gently press a spoon in the center of each baked cookie to make the shape of the cup.
After 10 minutes, gently remove cookie cups from the muffin pan; place on a cooling rack until completely cooled.
Key Lime Filling:
Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract. Pour into a medium sized pot; cook over medium to low heat to cook the eggs. Cook and stir for 12-14 minutes until nice and warm. Remove and allow to cool.
Assembly:
Fill a Ziploc bag or a piping bag with key lime curd mixture; snip a bottom corner of the bag.
Pipe key lime curd directly into centers of each cookie cup until filled.
Garnish with whipped cream and lime zest. Refrigerate for at least 1 hour.
Serve.
24 servings.