I hope you’re all enjoying your long weekend today, and if not, I have something to help out in the fun department. Yes, I know, I know, more key lime stuff.
Other than the fact that I’m totally obsessed with key lime, I feel like that now it’s the Fall season (still waiting for the 90 degree days to stop btw) I need to get one last citrusy recipe in before it’s all apples and pumpkins. I will say though, please don’t be surprised if I still throw one in at some point in the middle of winter because I do what I want I’m obsessed. I know I’m totally repeating myself in more ways than one but mini desserts are awesome.
The assumption would be, that my cheat day appetite would tolerate nothing but humongous, decadent desserts, but mini desserts are always fun more in your mouth at a time of course. Anyways, onto these delicious little guys…
…the super sweet but tart key lime pie mix goes so perfectly with the sugar cookie cups, they definitely balance one another out. These are so perfectly handheld and adorable, and would be wonderful to serve to any guests you might have over. Have a wonderful Labor Day!
For the cookie cups, cookie mix into the bowl…
egg & butter…
all mixed up…
into your muffin tins…
out of the oven and pressing them with a teaspoon to form the cup shape…
now for the key lime filling, egg yolks whisked up…
then the sweetened condensed milk…
key lime juice & vanilla…
all mixed up…
into your pot to heat for a bit…
after stirring & heating for a while, you can see how it’s thickened…
after your key lime mixture cools, then pipe into your cups & enjoy!!!
- 1 Betty Crocker Package of Ready to Bake Sugar Cookie Dough.
- 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
- 1 Egg.
- Mini Muffin Pans.
- 3 Large Egg Yolks.
- 1/2 Cup of Key Lime Juice.
- 1 (14 Ounce) Can of Sweetened Condensed Milk.
- 1 Teaspoon of Vanilla Extract.
- Green Sprinkles for Garnish (Optional).
- Preheat your oven to 350 degrees F.
- Liberally spray your mini muffin tins with non stick cooking spray.
- With a handheld or stand mixer with paddle attachment mix your cookie dough mix, butter and egg together until dough forms.
- Roll cookie dough into 1" balls pressing slightly in the middle into your cookie pans.
- Bake for 9-12 minutes or until the edges are golden brown.
- As soon as you take out your cookie cups, gently press them in the middle with a 1 teaspoon sized measuring spoon to form the cup shape, let cool completely.
- Whisk together your egg yolks until lighter in color and bubbly.
- Then whisk in your key lime juice, vanilla and condensed milk.
- Pour your key lime mixture into a medium sized pot and while constantly stirring, cook over medium to low heat for about 15 minutes to make sure the egg is cooked through, make sure to watch it so it doesn't burn.
- Remove and allow to cool completely (I placed in the fridge for a couple of hours).
- Once the filling is cooled either using a piping bag, a ziploc baggie or a spoon place your key lime mixture into your cookie cups, garnish with some yummy green sprinkles and enjoy!