Step 1

For the cookie cups, preheat oven to 350°F

Step 2

Spray a 24-cup mini muffin pan with nonstick baking spray

Step 3

Roll each piece of cookie dough into a ball and place in the bottom of each muffin tin

Step 4

Bake cookies for 10 to 12 minutes, or until puffed and mostly baked, but still soft in the middle

Step 5

Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup

Step 6

Return cookies to oven and bake for another 3 to 5 minutes, or until golden brown

Step 7

Cool cookie cups in pan for 10 minutes, then gently remove from the muffin pan and place on a cooling rack until completely cooled

Step 8

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

Step 9

Pour into a medium pot and sauté over medium to low heat to cook through the eggs

Step 10

Keep on heat and stir for 12 to 14 minutes until nice and warm

Step 11

Remove and allow to cool to room temperature

Step 12

To assemble, fill a zip-top plastic bag with one corner snipped or a piping bag with the key lime curd

Step 13

Pipe the curd into the center of each cooled cookie cup until filled

Step 14

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