Thanks you and I wish I could say yes, but even with dairy-free cream cheese, I wouldn’t ship these across the country without refrigeration. The lime curd filling still needs to stay chilled, and I’d rather be cautious with both food safety and the texture of the cookies. If you’re shipping them, I’d use an insulated package with cold packs and expedited shipping.

Dark brown sugar is completely fine. It’ll give you a slightly more molasses-forward flavor, which works really well with the graham base.

Salted butter is also fine if that’s what you usually use. Just pull back a little on the added salt so it doesn’t go too far.

Kosher salt is coarser than table salt. I use Diamond Crystal, which is less salty by volume, so if you’re using table salt, just use a little less.

And yes, press the plastic wrap directly onto the surface of the curd so it doesn’t form a skin while it chills.