Best Key Lime Pie Cookie Cups

BEST KEY LIME PIE COOKIE CUPS
1 pkg. Pillsbury Ready to Bake Sugar Cookie Dough
3 egg yolks
½ c. key lime juice
1 (14-oz.) can condensed milk
1 t. vanilla
Whipped cream and lime zest for garnish

1. COOKIE CUPS:
   Preheat oven 350. Spray 24 mini muffin pan with PAM. Roll each separate cookie into a ball and place in bottom of each muffin tin. Bake for 10-12 minutes or until golden brown. Remove from oven and gently press a spoon in center of each baked cookie to make shape of a cup. After 10 minutes, gently remove cups from pan and place on cooling rack until completely cooled.
2. KEY LIME FILLING:
   Whisk together yolks, lime juice, milk and vanilla. Pour into medium pot over low heat and cook through the eggs. Keep on heat and stir 15 minutes until nice and warm. Remove and allow to cool.
3. TO ASSEMBLE: Fill a Ziploc bag, snipped side and fill with key lime curd mixture. Pipe the curd into centers of each cookie cup until filled. Garnish with whipped cream and zest and refrigerate for at least 1 hour and serve.