@letscookie.co: Key Lime Pie Cookies #dessert #florida #keylimepie #cookies #keywest

Jade 🪴 :

… these are tarts ? 💀

TMWNN88 :

You zested the limes why not use fresh lime juice?

LetsCookie :

Key Lime Pie Cookies Makes 8 large cookies Graham Cracker Cookie Dough 8 oz soft butter 1 cup granulated sugar 1 large egg yolk 1 TB vanilla extract 1 1/2 cups all-purpose flour 1/2 cup finely ground graham cracker crumbs 1/2 tsp fine salt Key Lime Filling -l 2 cans (28 oz total) sweetened condensed milk 6 large egg yolks 1 TB finely grated lime zest (about 2 limes) 3/4 cup Key lime juice Vanilla Bean Whipped Cream 1 cup heavy whipping cream 1/2 cup powdered sugar 1 TB vanilla bean paste Instructions 1. Make the cookie dough. Cream the softened butter and granulated sugar together on medium speed for about 2 minutes. 2. Add the egg yolk and vanilla and mix until fully incorporated. 3. In a separate bowl, combine the flour, finely ground graham cracker crumbs, and salt. Add to the mixer and mix on low 4. Line a half-sheet tray with parchment paper. Place eight 4-inch ring molds on the tray, spacing them out as much as possible. Spray the inside of the rings well with cooking spray. 5. Using a 2 oz scoop, portion the cookie dough into each ring. Press the dough evenly across the bottom and slightly up the sides of each ring to create a shallow shell. 6. Freeze for about 30 minutes, or until the cookie dough is firm. 7. Make filling: Add the sweetened condensed milk, egg yolks, lime zest to a bowl and whisk until completely smooth. 8. Add the Key lime juice and whisk until fully incorporated and the filling begins to thicken. 9. Preheat the oven to 325°F. 10. Remove the frozen cookie shells from the freezer. Using a 2 2/3 oz scoop, portion the Key lime filling into each shell. Gently tap the tray or lightly level the filling so it settles evenly. 11. Bake at 325°F for 20–25 minutes 12. Let the cookies cool in the rings for about 30 minutes, then carefully remove the rings. 13. Allow the cookies to cool completely, then transfer them to refrigerator 14. Make the whipped cream: Add the heavy whipping cream, powdered sugar, and vanilla bean paste to a mixing bowl. Whip until stiff. 15. Transfer the whipped cream to a piping bag fitted with an #829 tip. Pipe a generous swirl directly in the center 16. Keep refrigerated

user3262919803520 :

I’m sure they’re better than those damn crumble cookies 😆

Yuppienerd :

Thank you for at least using bottled Key Lime juice and not just regular lime juice. As a Floridian with the tizem I couldn’t handle it the other way lol

Cainda :

this would work 1:1 with lemons yeah?

Wdwfoodie :

These are called tarts. Still a delicious recipe, thanks for sharing!

Craig :

The ole #829. Can’t go wrong with that tip.

SQUIDWARD :

Yummers we all need that.🤣🙏

Eltunometecabra :

Some day I wana bake like you twin

deeter :

Yum! I know it’s not cookie-like, but my mind went to meringue. 😋

✨StarDreamer💫 :

These look delicious 🤤

Cure_Fantasy7🌸 :

gonna make thus next month hopefully 😁❤️

Alex :

I'm just glad your videos don't start with "Did you know if you just mix..."

(¬_¬")💢 :

you have this like old infomercial cadence to your voice in these videos and it's lowk locking me in the way they used to when I was up at my grandma's at 2 am

J.siah11:35 :

pocket pie

SHADOWLINK666 :

Nonni :

sailorjeff66 :

Nellie and Joe's is the right call if you can't get fresh Key Lime juice. Looks nice.

Hard user 420 :

Awesome! 😎

CatBoxSoldier :

Actually, a tartlet. 😐

Trish D :

love key lime pie!! these little pie cookies and that whipped cream,,yummy!!

TLM :

Is there any reason you used regular limes instead of key limes?

Sierrah Young :

The hold Key Lime has on me.

chef Mason official :

looks good 💯