Key Lime Sables
1 1/3 cups flour
1/3 cup powdered sugar plus enough for dusting (divided use)
11⁄2 tablespoons granulated sugar
1⁄4 teaspoon salt
12 tablespoons (11⁄2 sticks) unsalted butter, chilled, cut into pieces
11⁄2 teaspoons Key lime juice
Key Lime Curd (recipe follows)
Place flour, both sugars and salt in the bowl of a food processor. Pulse until well combined.
Add butter and pulse until coarse crumbs form.
Add Key lime juice and pulse just enough to mix.
Transfer dough to a clean work surface and flatten, forming disk. Wrap the dough in plastic wrap and refrigerate at least 2 hours, until very firm.
Meanwhile, make the Key Lime Curd.
Preheat oven to 325 F. Line a baking sheet with parchment paper; set aside.
Roll out the dough to 1/8 -inch thickness on a lightly floured surface. Using a 1 3⁄4 -inch fluted round cookie cutter, cut the dough into circles. Using a very small, fluted, round cookie cutter (about 3/4 inch), cut out the center of half the larger circles.
Place all the circles on the prepared baking sheet about 1 inch apart. Bake until just golden, 10 to 12 minutes. Transfer cookies to wire rack to cool completely.
To assemble the cookies, place 3/4 teaspoon Key Lime Curd on top of the whole cookies. Place the cookies with the cutouts on top.
Fill centers with small amount of curd. Refrigerate until firm, about 20 minutes. Just before serving, dust with powdered sugar.