Best Lime Ginger Butter Cookies Recipes

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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.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

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 :

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

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.

KEY LIME CREAM CAKE



Key Lime Cream Cake image

Finally, the mouth-watering sweet-sour combo loved in Key lime treats comes in cake version. It's a fresh, delicious escape on a dessert plate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 12

Number Of Ingredients 12

1 cup graham cracker crumbs (15 squares)
1/2 cup sugar
1/2 cup butter, melted
1 package Betty Crocker™ Super Moist™ butter recipe yellow cake mix
2 tablespoons Key lime or regular lime juice (plus water to measure 1 cup)
1/2 cup butter or margarine, softened
2 teaspoons grated Key lime or regular lime peel
3 eggs
1 can (14 ounces) sweetened condensed milk
2 teaspoons grated Key lime or regular lime peel
1/2 cup Key lime or regular lime juice
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round cake pans (dark or nonstick pans not recommended). Line pans with waxed paper. Grease waxed papers and sides of pans; lightly flour. In medium bowl, mix cracker crumbs, sugar and melted butter. Spread 2/3 cup of mixture in each pan.
  • In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 8-inch rounds 36 to 43 minutes, 9-inch rounds 32 to 38 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to cooling rack, placing cakes crumb-mixture-side-up and removing waxed paper from tops of cakes. Cool completely, about 1 hour.
  • To make Creamy Key Lime Filling and Frosting, in small bowl, stir together condensed milk, 2 teaspoons lime peel and 1/2 cup lime juice; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.
  • Place 1 layer, crumb side up, on serving plate. Spread with 1 cup filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

Nutrition Facts : Calories 550, Carbohydrate 64 g, Cholesterol 140 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 45 g, TransFat 1 g

SOFT LEMON-GINGER COOKIES



Soft Lemon-Ginger Cookies image

Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3 tablespoons sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

GINGER BUTTER COOKIES



Ginger Butter Cookies image

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

Provided by Pinay0618

Categories     Dessert

Time 27m

Yield 36 cookies

Number Of Ingredients 6

1 cup butter, softened (no substitutions)
1 cup powdered sugar
2 tablespoons finely chopped spice islands crystallized ginger
1 teaspoon spice islands ground ginger
1 teaspoon spice islands 100% pure bourbon vanilla extract
2 1/4 cups flour

Steps:

  • Preheat oven to 400ºF.
  • Beat butter, sugar, gingers and vanilla until light and fluffy using an electric mixer. Gradually add flour, mixing until blended.
  • Form cookie dough into 1-inch balls. Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned. Cool.
  • Sprinkle cookie tops with powdered sugar, if desired.

Nutrition Facts : Calories 87.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 36.5, Carbohydrate 9.3, Fiber 0.2, Sugar 3.3, Protein 0.9

KEY LIME COOKIES I



Key Lime Cookies I image

Lime flavored rolled cookies.

Provided by Pam

Categories     Desserts     Cookies

Time 50m

Yield 36

Number Of Ingredients 10

½ cup butter
1 cup white sugar
1 egg
1 egg yolk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup fresh lime juice
1 ½ teaspoons grated lime zest
½ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
  • Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.4 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 66.3 mg, Sugar 7.2 g

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