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Ingredients
  • subheading: For the Cookies:
  • 2 cups gluten free flour  (I use a 1:1 gluten free multipurpose flour with xanthan gum already in it)
  • 1.5 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter or vegan baking stick, room temperature
  • ¾ cup granulated sugar
  • ¾ cup sweetened condensed milk
  • 1 tablespoon key lime zest (from about 4 key limes. Use the same ones that you will juice)
  • 2 tablespoons key lime juice (from about 8 key limes)
  • ¾ cup gluten free graham crackers , chopped (from about 4 sheets of graham crackers)
  • subheading: For the Key Lime Sugar:
  • 3 tablespoons granulated sugar
  • 1 tablespoon key lime zest (from about 4 key limes)
  • subheading: For the Cream Cheese Glaze:
  • 1 cup confectioners' sugar
  • 2 ounces cream cheese , room temperature
  • 1 tablespoon lime juice (from about 4 key limes. Use the same ones from the key lime sugar)
  • subheading: For the Cookie Tops (If desired):
  • ½ cup gluten free graham crackers , chopped (from about 3 sheets of graham crackers)
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