Key Lime Sugar Cookies

 Wonderful citrus flavor! 

For the Cookies:

• 1 1/2 cup all purpose flour 195 grams
• 1/2 teaspoon baking soda 3 grams
• 1/2 teaspoon salt 4 grams
• 1/2 cup unsalted butter (room temperature) 4 ounces
• 1/4 cup granulated sugar 50 grams
• 1/4 cup light brown sugar 50 grams
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon key lime zest (or zest of 1 key lime)
• 2 1/2 tablespoons key lime juice
• 1/2 cup white chocolate chips 90 grams

For the Lime Glaze:

• 3/4 cup powdered sugar 86 grams
• 1 - 1 1/2 tablespoons key lime juice
• Zest from a lime to sprinkle on top

Instructions

• Line a light colored baking sheet with a nonstick baking mat. (Dark baking sheets make the cookies brown fast on the bottom.)
• In a small bowl, add the flour, baking soda and salt and mix together until combined.
• In another bowl, add the butter and sugar and mix until the texture is smooth and creamy. Add in the egg, vanilla, lime juice and zest and mix until combined.
• Slowly add in the dry ingredients into the wet ingredients and mix until well combined.
• Add in the white chocolate chips and fold until mixed in.
• Use a cookie scoop to place the cookie dough in tablespoon (1 to 1 1/2 tablespoons is good for these cookies) scoops on the baking sheet. You should get 20-24 cookies.
• Refrigerate the scooped cookie dough for 30 minutes.
• Preheat oven to 375ºF. 
• Once the cookie dough is chilled, roll the scoops into smooth balls. Don't handle the dough too much, just roll for a few seconds to get the ball smooth. 
• Bake for 7-8 minutes (mine were done in 7). Do not overbake! Allow the cookies to cool a few minutes and then transfer to a cooling rack to finish cooling.
• Once cooled, mix together the powdered sugar and 1 tablespoon of lime juice to form a glaze. Add the 1/2 tablespoon of lime juice if needed to get it to a drizzling consistency (I usually use 1 1/2 tablespoons). Drizzle teaspoon amount of glaze on each cookie, sprinkle with zest and allow to set so the icing can harden. Enjoy!
• Store in an airtight container at room temperature.Makes 24 cookiesSource: https://www.tastesoflizzyt.com/key-lime-sugar-cookies/#wprm-recipe-container-24314
  
  
  

Key Lime Frozen Yogurt dessert cookies

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• 1 (32 oz.) container whole milk French vanilla yogurt
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup key lime juice (about 1 bag of limes)

Whisk together all ingredients in a large mixing bowl until well blended. Refrigerate overnight (see note). Pour mixture into the freezer container of a 1 1/2-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Cover and freeze until desired firmness.

Makes about 6 cups.

NOTE: It's best if you refrigerate this mixture overnight even if it is cold. It will speed up your freezing time in the ice cream maker.

I used fresh key limes but regular limes or bottle key lime juice would work just as well.

I used Horizon Organic Whole Milk Vanilla Yogurt and full fat sweetened condensed milk. Fat free can be substituted.

I made about 10 graham cracker sandwiches then I ran out of graham crackers. I found a box of Nilla wafers in the back of the pantry and improvised. I liked these because they were easy to pop in your mouth (which I did several times!) and because the vanilla was a nice compliment to the key lime, but my sister loved the graham cracker version.

Cheater's Key Lime Pie

Inspired by Real Simple

1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
6- ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
Zest of one lime or several key limes, more for garnish
Lime slices, for garnish

In a medium sized bowl combine, graham cracker crumbs, butter and sugar. Press the mixture into the bottom and sides of a 9" pie plate with the bottom of a glass. Bake in a 350 degree oven for 8-10 minutes. Cool completely.

Place condensed milk, limeade concentrate, lime zest and heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.

Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, about 4-6 hours or overnight.

Garnish with slices of lime and more zest.