When August rounded the corner a little over a week ago, I panicked. Where had summer gone?
This has been my busiest summer by far, filled with lots of beautiful weddings and wonderful clients, but with weddings every weekend it sure does fly.
I made these cookies on a whim the other evening. First, I couldn’t stop sneaking bites of the dough, then I couldn’t stop eating the baked and finished cookies. That says a lot for someone who is constantly around cake and pretty “sugared”-out.
I want to describe these as a lemon bar made into a sandwich cookie- but using lime and graham crackers in there too. Not too sweet, perfectly tart and creamy, bright-tasting, and extremely addictive…
They truly do taste like you’re eating key lime pie. Enjoying one in the afternoon or following dinner makes me still feel like I have some summer left to savor.
I hope you enjoy them as much as we have.
How to make this high altitude adjusted recipe:
Key Lime Pie Sandwich Cookies
Adapted from Denise Bustard at Sweet Peas & Saffron
- GRAHAM CRACKER COOKIES:
- ½ cup unsalted butter, softened
- ½ cup sugar
- ½ teaspoon vanilla
- 1 egg yolk
- ¾ cup all-purpose flour
- ¾ cup graham cracker crumbs
- ¼ teaspoon cinnamon
- Pinch of salt
- ⅛ teaspoon baking powder
- 1/16 teaspoon baking soda
- ½ cup sugar for rolling
- KEY LIME FILLING:
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 tablespoon lime zest
- 1-2 tablespoons lime juice (to taste)
- To make the cookies: Preheat your oven to 365 F.
- Line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the vanilla and egg yolk, beat until smooth.
- Add the all-purpose flour, graham cracker crumbs, cinnamon, salt, baking powder, and baking soda. Mix until a dough forms.
- Roll the dough into 1" balls, then roll in sugar. Place on the prepared baking sheet.
- Bake for about 8 minutes, until the cookies are puffed and the bottoms are just barely golden brown (this will keep them soft).
- Let cool completely.
- To make the filling: Beat the cream cheese until it is smooth.
- Add the powdered sugar, lime zest, and lime juice. Taste and adjust if necessary- maybe you want it more tart or more sweet.
- Spread some of the filling on one cookie and sandwich with another.
- Serve immediately.
- Makes about 12 sandwiches.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking powder to 1/4 teaspoon and baking soda to 1/2 teaspoon. The oven temperature can also be increased to 375 F. Baking times may vary slightly.