Lime Ginger Butter Cookies Recipes

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LIME-GINGER COOKIES



Lime-Ginger Cookies image

Looking for drop cookies using Betty Crocker® sugar cookie mix? Then check out this lime-ginger cookie recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 tablespoon grated lime peel
3/4 teaspoon ground ginger
1/4 cup sugar
1/2 cup white vanilla baking chips
1/2 teaspoon vegetable oil
Shredded lime peel, if desired

Steps:

  • Heat oven to 375°F.
  • In medium bowl, stir cookie mix, butter, egg, lime peel and 1/2 teaspoon of the ginger until soft dough forms.
  • In small bowl, mix sugar and remaining 1/4 teaspoon ginger. Shape dough into 36 (1-inch) balls. Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart. Bake 7 to 9 minutes, or until edges begin to brown and center is set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • Place baking chips and oil in small resealable freezer plastic bag. Microwave on High for 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cookies. Sprinkle with shredded lime peel. Let stand until set, about 10 minutes.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 1/2 g

COCONUT LIME BUTTER COOKIES



Coconut Lime Butter Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 32 cookies

Number Of Ingredients 18

4 sticks (1 pound) salted butter, softened
1 1/2 cups granulated sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lime zest
4 cups all-purpose flour
2 tablespoons lemon or lime juice (or 1 tablespoon of each)
1/2 teaspoon coconut extract
3 cups powdered sugar, plus more if needed
2 tablespoons cream of coconut
1 tablespoon lemon zest, plus extra for decorating
1 tablespoon lime zest, plus extra for decorating
1 tablespoon milk
1 teaspoon coconut extract
Dash of salt
1 large egg white
Juice of 1 lemon, plus more if needed
Juice of 1 lime, plus more if needed

Steps:

  • For the cookies: Preheat the oven to 350 degrees F.
  • Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
  • Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
  • For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
  • Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

LIME GINGER BUTTER COOKIES



Lime Ginger Butter Cookies image

Add a touch of the tropics to your holiday cookie tray! In an airtight container these will keep up to a week at room temperature and for up to a month in the freezer. Cooking time includes chill time in fridge.

Provided by MA HIKER

Categories     Drop Cookies

Time 2h45m

Yield 48 serving(s)

Number Of Ingredients 12

2 cups cake flour
1 1/2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup frozen limeade concentrate, thawed
1 teaspoon lime zest, grated
1 cup confectioners' sugar
1 teaspoon lime zest, grated
3 teaspoons fresh lime juice
1 teaspoon water
1 -2 drop food coloring, yellow and green (optional)

Steps:

  • To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
  • With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
  • Beat in the limeade concentrate the lime zest.
  • Reduce the speed to low and blend in the flour mixture, beating until just incorporated.
  • Divide the dough in half; roll each half into a ball and flatten to a disk. Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or line with parchment paper.
  • Divide dough disk into 24 tablespoon sized pieces. Roll each into a ball and place 2 inches apart on the baking sheets.
  • Use the bottom of a glass to flatten the balls into 2-inch rounds.
  • Refrigerate for 15 minutes.
  • Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
  • Cool completely on a rack.
  • Let the baking sheets cool, then repeat with the remaining dough.
  • To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. Spread a thin layer onto each cookie. Let stand 15 minutes to allow the glaze to set.

Nutrition Facts : Calories 59.5, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 4.2, Carbohydrate 10.1, Fiber 0.1, Sugar 5.5, Protein 0.5

KEY LIME BUTTER COOKIES



Key Lime Butter Cookies image

I love limes so much that if a recipe calls for lemons I almost always use limes instead. With their pretty green color, these are perfect for Christmas-you can also make them as sandwich cookies and use lime curd for the filling.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lime zest
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/4 cup cornstarch
Sugar
GLAZE:
1/2 cup confectioners' sugar
4 teaspoons Key lime or regular lime juice
1 teaspoon grated lime zest
Green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 1 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar, lime juice and zest. Brush over cookies. Let stand until set. If desired, decorate with gel just before serving.

Nutrition Facts :

LEMON-LIME BUTTER COOKIES



Lemon-Lime Butter Cookies image

I was looking for a light cookie that would freeze and travel well and couldn't find one, so I created these. They are so good you won't be able to eat just one.-Brenda Brooks, Bowie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1 cup confectioners' sugar
3 tablespoons grated lime zest
1 tablespoon grated lemon zest
1/4 cup lemon juice
2 cups all-purpose flour

Steps:

  • In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

GINGER BUTTER COOKIES



Ginger Butter Cookies image

Surprise! No molasses.

Provided by Rosina

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 48

Number Of Ingredients 8

4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter, softened
1 ¼ cups packed brown sugar
2 eggs
½ teaspoon lemon zest

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour, ginger, cinnamon and salt and set aside.
  • In large bowl, cream butter and brown sugar. Beat in eggs. Beat in lemon zest. Gradually blend in dry ingredients.
  • Roll out dough on floured surface to about 1/4 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Place 1 inch apart on prepared cookie sheets.
  • Bake 12-15 minutes or until lightly colored. Cool on wire racks.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 13.7 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 56.2 mg, Sugar 5.6 g

SPRING LIME TEA COOKIES



Spring Lime Tea Cookies image

These are light, buttery tea cookies bursting with citrus flavor. Perfect for a spring day.

Provided by Christina Pierson

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 11

2 teaspoons lime juice
⅓ cup milk
½ cup butter, softened
¾ cup white sugar
1 egg
2 teaspoons lime zest
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons lime juice
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
  • In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

Nutrition Facts : Calories 104.6 calories, Carbohydrate 15.7 g, Cholesterol 18.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 65.2 mg, Sugar 8.6 g

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

LIME-GLAZED COOKIES



Lime-Glazed Cookies image

To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes: 32

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup granulated sugar
1/4 cup confectioners' sugar
2 tablespoons grated lime zest, (2 medium limes)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup confectioners' sugar
5 teaspoons fresh lime juice
1 teaspoon grated lime zest

Steps:

  • With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
  • Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
  • To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

LIME GINGER BUTTER



Lime Ginger Butter image

Make and share this Lime Ginger Butter recipe from Food.com.

Provided by Sharon123

Categories     < 15 Mins

Time 5m

Yield 5 tablespoons

Number Of Ingredients 5

4 tablespoons butter, room temperature
2 teaspoons grated lime zest
1 teaspoon ground ginger
1/4 teaspoon salt
pepper, to taste

Steps:

  • Stir all ingredients together in a small bowl until smooth. Shape into a cylinder 2 1/2" wide, and wrap in plastic wrap or foil.
  • Put in refrigerator until firm, about 1 hour. Enjoy!
  • Makes 5 tbls.

Nutrition Facts : Calories 82.7, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 181.8, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

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