Key Lime Pie Cookies
These key lime pie cookies are a great little treat to enjoy at the end of summer before fall arrives! They are buttery and full of yummy citrus flavor - perfect for the beginning of August!
Ingredients
- 2 cups all-purpose flour
- 1 cup powdered sugar
- ½ cup cornstarch (or arrowroot starch)
- ¾ tsp salt
- 4 tsp key lime zest
- 1 cup unsalted butter, cut into pieces and chilled (two sticks)
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp fresh or bottled key lime juice
- 3 oz. chopped white chocolate (melted)
Instructions
- In the work bowl of a food processor, pulse together the flour, powdered sugar, cornstarch, salt, and key lime zest until well blended. Scatter butter pieces over the mixture and pulse until the mixture resembles wet sand.
- In a small bowl, whisk together the egg yolks, vanilla extract, and key lime juice. Drizzle over the flour mixture and pulse until large clumps of dough form.
- Pour dough onto a work surface and cut in half. Form each piece of dough into a log that is about 2 inches in diameter. Wrap each log in plastic wrap and place in the refrigerator for 4 hours or up to overnight. You will want the dough to be solid.
- Place oven racks on top and bottom thirds of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- Using a sharp knife, cut each log into 18 cookies (about ½ inch thick). Place on baking sheets about 1 inch apart and bake until firm and golden brown, about 10-12 minutes, switching racks and rotating the pans halfway through to be sure the cookies bake evenly.
- Remove cookies from the oven and cool on the pans on wire racks for 5 minutes, then transfer cookies to the racks with a spatula to cool at room temperature.
- Dip half of each cookie in melted white chocolate and top with additional key lime zest if desired. Enjoy!
Notes
- Cookie dough can be wrapped in plastic wrap and aluminum foil and frozen for up to one month. Prior to baking, remove from the freezer and let thaw at room temperature for 20 minutes.
- Cookies can be stored in an airtight container at room temperature for up to 3 days
- Recipe adapted from Magnolia Cookbook Volume 1
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