Key Lime Pie Cookies

in Cookies, Desserts

Key Lime Pie Cookies

If there’s one thing I could make every day for the rest of my life, it’d be pie. I like the rolling and the crimping and the filling and the … well, everything. And I (usually) like the thinking pie-making brings. I get all existential and have thoughts like, “is my hand really moving now?! it’s weird that we even exist at all, right now, right here…”

You know, crazy thoughts I used to have more in college when I read too many books and had too many feelings. I remember one night in college staying up all night, listening to this song and thinking way too much about the fact that we all actually exist. (Do you think I’m weird right now? Probably and sorry.) Art school made me angsty; or I went to art school because I was angsty–I’m not sure which one came first. But I do know that pie-making brings back that angst.

The other day I wanted the flavor of pie without my brain going to weird places. I wanted to cut the time in half, but when I closed my eyes, I wanted the flavor to scream key lime pie. So…key lime pie cookies! YES.

Key Lime Pie Cookies

As a person who was raised half my life in Florida, I feel like somewhat of an authority on key lime pie. Here’s the thing: the juice has gotta be fresh. And key limes are like no other. A lot of key lime pie trickery goes on and it usually involves bottled key lime juice or just straight up lime juice. No. And the graham crackers for the crust need to be on point.

In this instance graham crackers are made. No graham flour! Thank the heavens because who wants to go out and buy graham flour for one lil’ ol’ recipe. No one.

Key Lime Pie Cookies

KeyLimePieCookies_1

The marshmallow glaze is actually similar to a seven-minute frosting that’s actually more like a three-minute frosting.

When a torch is put up against it, it browns beautifully.

The flavor of key lime pie is here. It’s present in this little cookie.

Key Lime Pie Cookies

Key Lime Pie Cookies

Print this recipe!

Cookies:
1 3/4 cups, plus 1 tablespoon, all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
3 1/2 tablespoons (50 grams) unsalted butter, cut into 1-inch cubes and very cold
2 1/2 tablespoons honey
2 1/2 tablespoons whole milk
1 tablespoons pure vanilla extract

Marshmallow Glaze:
1/4 cup sugar
1 egg white
1/8 teaspoon cream of tartar
Pinch salt
1 teaspoon key lime juice
Zest from 3-4 key lime

1. Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

3. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Using a 3-inch scalloped (or not scalloped) biscuit cutter, cut out as many cookies as you can. Reroll the scraps and cut out more. Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line. Place the crackers on one or two parchment-lined baking sheets. Chill until firm, about 15 to 20 minutes in the fridge.

4. Preheat the oven to 350 degrees F.

5. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Cool the cookies on a cooling rack until room temperature.

6. Meanwhile, make the marshmallow glaze. In a large metal bowl, whisk together 2 tablespoons water, sugar, egg white, cream of tartar, salt and key lime juice. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture thickens and becomes a very smooth glaze, about 3-4 minutes. Spread about a teaspoon on each cookie. Using a kitchen torch, torch the tops of each cookie and top with a liberal sprinkling of key lime zest. Note: These get a little funny if they sit out for too long in the heat (hello summer!). If you’d like to make them ahead of time, I recommend making the cookies and then proceeding with the marshmallow glaze just before serving them.

Yields 24 cookies

Graham cracker recipe halved and tweaked from Nancy Silverton via Smitten Kitchen

{ 31 comments… read them below or add one }

Carina June 26, 2013 at 2:14 am

These look really interesting!

Carina
http://www.foodfortwo.net/

Reply

Elisa @ Insalata di Sillabe June 26, 2013 at 2:57 am

Oh my, these are probably the cutest and most appealing pie cookies I’ve ever seen! Now, excuse me, but I have to run to the supermarket to buy all the ingredients needed for this recipe. See you soon!

xo, Elisa

Reply

Tieghan June 26, 2013 at 2:58 am

My brother would love these!! He has been asking me to make key lime pie all week, but these look so much easier!!! Must make!

Reply

Jamie @lifelovelemons June 26, 2013 at 3:06 am

OMG so cute! My dad is in love with key lime pie- going to have to try these out for him!

Reply

Marie @ Little Kitchie June 26, 2013 at 4:57 am

These could not be cuter, Adrianna! I’m in love!

Reply

Margarita June 26, 2013 at 8:42 am

Love how adorable these little cookies are… but I think I’m mostly in love with the homemade marshmallows and the key lime zest! What an interesting combo!

Reply

Jaclyn June 26, 2013 at 8:44 am

These are the cutest cookies! My dad and I are both huge key lime lovers, I’ll have to make these for him.

Reply

steph@stephsbitebybite June 26, 2013 at 8:53 am

Loving everything about these cookies!

Reply

erin @ yummy supper June 26, 2013 at 9:34 am

Adrianna, those little cookies are adorable! I have such great memories of tasting key lime pie in Florida as a kid and I’ve never been able to get that taste again. You are inspiring me to give it a go.
xoxo
E

Reply

Megan June 26, 2013 at 10:25 am

These look so amazing. SUCH a good idea. Pie remixes fo life!

Reply

michelle June 26, 2013 at 10:28 am

ooh, this recipe looks do-able to me too! I love your recipes! Too bad we dont have key lime here in Singapore. We either have lemons or limes.. guess that could work… ?

Reply

Adrianna Adarme June 26, 2013 at 1:30 pm

You could sub in limes!

Reply

joelle (on a pink typewriter) June 26, 2013 at 11:53 am

So cute! This recipe also reminds me of a place I used to go to on the panhandle of Florida that was KNOWN for its key lime pie.

Reply

Stacey June 26, 2013 at 12:08 pm

You are a delicious mad food scientist evil genius! These are incredible looking! You have crazy brain for coming up with this, and I mean that in the very best way possible! xo

Reply

RLT June 26, 2013 at 12:30 pm

S’Mores anyone? Instead of lime (lime sounds wonderfully light), chocolate sprinkles? Do you have to torch the marshmallow?

Reply

Toyota Smith June 26, 2013 at 1:54 pm

I love how you use angsty as a noun too!! My colleagues are constantly telling me that I can’t use it in this way but I am adamant that I can, you have actually made my day, easily pleased I know!!

Reply

Adrianna Adarme June 26, 2013 at 2:35 pm

It’s definitely a thing! :)

Reply

Laura Heck June 26, 2013 at 2:40 pm

Nothing better than key lime pie on a California summer day! Sounds delicious – off to the store now to buy the ingredients! Love love LOVE your cookbook by the way! So far I’ve made 8 recipes, and my friends keep crawling back for more!!

Reply

Adrianna Adarme June 26, 2013 at 2:41 pm

WHA?! That’s amazing. Thank you so much!!!

Reply

Brandon @ Kitchen Konfidence June 26, 2013 at 5:14 pm

Loving that glaze!! Yum.

Reply

Jayne June 26, 2013 at 6:46 pm

Oh hello, love! Lime or lemon anything makes me so happy. This is a very clever and easy way to get similar flavours without needing to fiddle with pie crust. I mean, summer and so much cold cold butter don’t get along very well, do they? At least this only calls for 3.5 tbsp. Not too bad.

Reply

Kiran @ KiranTarun.com June 26, 2013 at 10:28 pm

As a Floridian, how is it that I’ve never tried key lime pie before? This looks incredibly delish :)

Reply

Adrianna Adarme June 27, 2013 at 10:19 am

Whaaaa?! Gurl you need to get down to Key West and get you some. I wish I knew the name of the place that serves the best key lime pie down there. But it’s a little shack and the pies are INCREDIBLE!

Reply

Laura (Tutti Dolci) June 26, 2013 at 11:26 pm

Love that toasted marshmallow glaze!

Reply

Joanne T Ferguson June 27, 2013 at 3:47 am

G’day! Your cookies look SO delightful, true!
WISH I could have (NOW) one or two! :)
Cheers! Joanne
What’s On The List
http://www.facebook.com.whatsonthelist

Reply

Erika June 27, 2013 at 6:30 am

These cookies are definitely on point. I’d prob sandwich 2 together and eat them like oreos..

Reply

Jocelyn (Grandbaby Cakes) June 27, 2013 at 12:33 pm

I am the biggest fan of anything key lime flavored. Awesome idea!

Reply

Marre June 27, 2013 at 8:11 pm

I was raised in Tampa and fully support key lime pie consumption as long as I’m not in charge of juicing all those tiny balls of citrus. Where did you go to art school?

Reply

Adrianna Adarme June 27, 2013 at 8:15 pm

I feel you! Luckily this recipe doesn’t call for very much key lime juice. I went to University of North Carolina School of the Arts!

Reply

Erin @ The Spiffy Cookie July 2, 2013 at 2:21 pm

Such pretty cookies!

Reply

Nestor Foust July 3, 2013 at 5:39 am

These are remarkable. They look very attractive as if some piece of art. Well, cooking or baking should is a skill that needs art in it too for presentation. This really works for me. Great job.

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: