Makes 24 Key Lime Cooler cookies. Ingredients:
Preheat oven to 350 degrees F.
Fill 2 (12 muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of each cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10-12 minutes.
Remove tarts to cool. When completely cool, fit a start tip in a pastry bag (or plastic baggie with small tip cut off) and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.