Key Lime Pie Cookie Cups

For the cookie cups, preheat oven to 350°F. Spray a 24-cup mini muffin pan with nonstick baking spray. 

Roll each piece of cookie dough into a ball and place in the bottom of each muffin tin. Bake cookies for 10 to 12 minutes, or until puffed and mostly baked, but still soft in the middle. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup. 

Return cookies to oven and bake for another 3 to 5 minutes, or until golden brown. Cool cookie cups in pan for 10 minutes, then gently remove from the muffin pan and place on a cooling rack until completely cooled. 

Meanwhile, for the key lime curd filling, in a medium bowl, whisk together the egg yolks, key lime juice, sweetened condensed milk and vanilla extract. Pour into a medium pot and sauté over medium to low heat to cook through the eggs. Keep on heat and stir for 12 to 14 minutes until nice and warm. Remove and allow to cool to room temperature. 

To assemble, fill a zip-top plastic bag with one corner snipped or a piping bag with the key lime curd. Pipe the curd into the center of each cooled cookie cup until filled. 

Garnish with whipped cream and lime zest and refrigerate for at least 1 hour before serving.