Ingredients
The following ingredients have 12 Servings
- 5 Graham Crackers
- Zest of one Lime
- 1/2 Cup Sugar
- 1 Tbsp Lime Juice
- 1/2 cup Unsalted Butter (Softened to room temperature)
- 1 cup All-Purpose Flour
- 1/2 tsp Salt
- 1 cup White Chocolate Chips (melted)
- Sprinkles (optional)
Instruction
- Preheat your oven to 325°. In a food processor or high-powered blender, add the 5 Graham Crackers and blend until the crumbs are very fine. When you've processed them to as small as they can be, use a sifter and reserve 1/4 cup of the finest crumbs. Set aside the other crumbs as well.
- Now add the zest of one Lime and 1/2 cup of sugar into your food processor. Process for about 2 minutes to help the lime zest to release their oils into the sugar.
- Then add the 1/2 cup of softened butter and 1 Tbsp of Lime Juice to the food processor and mix until fluffy- at least 3-4 minutes.
- Add in the 1 cup of flour, 1/4 cup of the finely crushed Graham Cracker crumbs, and 1/2 tsp Salt. Process until it comes together. If it's crumbly, don't worry- just put it out on a lightly floured countertop and knead it until it comes together in one cohesive ball.
- Roll it out until it's about 1/4 inch thick- you'll probably have to use more flour for dusting as you do this. Cut out your desired cookie size and shape (although I would avoid making the cookies in bigger than about 2 inches around to make sure the delicate dough transfers well), and place onto a lightly greased sheet pan.
- Bake for 10-12 minutes, then let them cool for another 15 minutes before moving them onto a rack. Once completely cooled, melt 1 cups of white chocolate Chips, and dip half of the cookie in it- scraping off any excess white chocolate.
- If desired, decorate with the extra Graham Crackers crumbs, with Sprinkles, or mix in some food coloring to whatever you have left of the White Chocolate and drizzle on top. Let the chocolate dry completely before eating. Store the leftovers in a cool place in an air-tight container. Enjoy!
