KEY LIME FROSTING PILLSBURY RECIPES

Steps:

• Line 8-inch square (2-quart) glass baking dish with waxed paper or cooking parchment paper.
• In medium microwavable bowl, combine 2 1/2 cups white vanilla baking chips (15 oz) and 1 can (14 oz) sweetened condensed milk (not evaporated). Microwave on High in 30-second increments, stirring each time, until melted and smooth.
• Add about 2 teaspoons grated lime peel, 3 tablespoons lime juice and 1/4 teaspoon fine sea salt; stir until well combined. Pour mixture into dish. Refrigerate about 4 hours.
• For 1-inch squares, cut fudge into 8 rows by 8 rows. Toss in 1 cup graham cracker crumbs to coat.

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In 1-quart saucepan, mix condensed milk, egg yolks and lime juice with whisk. Cook over medium heat 4 to 6 minutes, stirring constantly, until bubbling. Remove from heat; transfer to small bowl, and refrigerate 1 hour.
• In large bowl, break up cookie dough. Add flour; stir with spoon or use hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 32 (1 1/4-inch) balls, and roll in crushed graham crackers. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 8 to 11 minutes or until edges are light golden brown. Immediately remake indentation (1-inch wide) in center of each cookie with back of measuring teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Spoon about 1 teaspoon lime filling into each indentation.
• In small microwavable bowl, microwave baking chips uncovered on High 20 to 40 seconds or until chips can be stirred smooth. Transfer to small resealable food-storage plastic bag, and cut small corner off one end. Drizzle on top of cooled cookies; garnish with lime zest, and let stand 10 to 15 minutes or until drizzle is set. Store in refrigerator.