Lime Cookie Stacks

A touch of honey and plenty of zesty citrus flavor in the sweetened cream cheese filling makes a perfect compliment to lemon cookies.

Ingredients

• 6 limes
• 1 (8 oz.) pkg cream cheese
• 1 (14 oz.) can sweetened condensed milk
• Pinch of salt
• 30 thin lemon cookies, such as Dewey’s Meyer Lemon, from 9-oz. biox
• 1 cup heavy cream
• ¼ cup sugar
• 1 tsp. vanilla extract

Instructions

1. Squeeze ½ cup juice and grate 2 Tbs. zest form 5 limes. In food processor, combine cream cheese, condensed milk, lime juice, lime zest and salt; process until smooth. Place 6 cookies on baking sheet. Top with 1 Tbs. key lime cream. Top with another wafer; repeat so there are 5 wafers total in each stack. Cover and chill at least 2 hrs., or up to overnight.
2. When ready to serve, on medium-high speed, beat heavy cream, sugar and vanilla until stiff peaks form. Pipe whipped cream on top center of each stack. Slice remaining lime; cut slices into quarters. Garnish stacks with lime slices.