Mini Key Lime Pies

This recipe originally came from the Pampered Chef Season's Best Spring/Summer 2010 Recipe Collection.  I've simplified it a little to fit my style :)

1/2 package refrigerated sugar cookie dough
1 lime
2 oz softened cream cheese
2 tbsp powdered sugar
1 drop green food coloring
2 C thawed frozen whipped topping
additional fruit for topping (strawberries, raspberries, etc.) optional

Preheat oven to 350.  Spray a mini muffin pan with cooking spray.

Cut cookie dough into 1/2 inch-thick disks.  Cut disks into 4 wedges each.  Place each wedge in its own place in a muffin pan.  They will form to the shape of a cup.  Bake for 9-11 minutes or until golden brown.  Cool for about 3 minutes then place them on a rack to cool completely.

Zest your lime and make about 1 tsp of zest.  Juice your lime to make about 1 tbsp of juice.  *Did you know you can use a mini whisk for this?  Just flatten it and plunge it into the inside of your lime half, then twist.

Combine zest, juice, cream cheese, sugar and food coloring.  Whisk until smooth.  Add whipped topping.

Spoon your mixture into a resealable plastic bag and cut the corner.  Pipe the filling into your little sugar cookie cups.

Place sliced strawberries or other fruits on top of a cup for added color and flavor!