Gingered Key Lime White Chip Cookie Tart Recipes

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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

HOME



Home image

Categories     Pies & Tarts

Yield 12

Number Of Ingredients 16

●2 1/4 cups all-purpose flour
●1 teaspoon baking soda
●1/2 teaspoon salt
●1 cup (2 sticks) unsalted butter, softened
●1 1/2 cups granulated sugar, divided
●2/3 cup powdered sugar
●1 large egg
●1 teaspoon almond extract
● 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
●1 1/4 cups sliced almonds, toasted, divided
●1/4 cup finely chopped crystallized ginger
●1/3 cup key lime juice
●1 drop green liquid food coloring
●1 teaspoon unflavored gelatin
●1 package (8 ounce) cream cheese, at room temperature
●Fresh lime slices or zest from fresh lime

Steps:

  • Preheat oven to 375° F. Grease 14-inch pizza pan.
  • Combine flour, baking soda and salt in small bowl. Beat butter, 1 cup granulated sugar and powdered sugar in large mixer bowl. Beat in egg and almond extract. Gradually beat in flour mixture until well blended. With clean hands, mix in 1 1/2 cups morsels, 1 cup almonds and ginger. Spread dough evenly on bottom of prepared pan; build up sides of dough at edge of pan. Place piece of foil on rack below pan to catch drippings.
  • Bake for 22 to 25 minutes or golden brown. Cool completely in pan on wire rack.
  • Combine lime juice and food coloring. Sprinkle gelatin over juice mixture. Let stand at least 10 minutes.
  • Beat cream cheese and remaining 1/2 cup sugar in small mixer bowl until smooth. Gradually beat in juice mixture on low speed. Spoon filling over tart, leaving edges uncovered (filling will be thin). Refrigerate for 2 hours or until filling is set.
  • Place remaining 1/2 cup morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut small hole in corner and bag and squeeze to drizzle over filling. Sprinkle with remaining 1/4 cup almonds. Garnish with lime slices. Cut into slices.

KEY LIME COOKIES



Key Lime Cookies image

These soft, cake-like treats are like a little key lime pie in cookie form.

Provided by Cruguru

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 33

Number Of Ingredients 12

cooking spray
½ (8 ounce) package cream cheese, at room temperature
½ cup butter, at room temperature
½ cup light brown sugar
¼ cup white sugar
1 large egg
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup white chocolate chips
2 tablespoons Key lime zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray or line with silicone baking liners.
  • Combine cream cheese, butter, brown sugar, and white sugar in a mixing bowl. Beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Slowly beat in flour, baking powder, and salt. Fold in white chocolate chips and lime zest.
  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets, leaving about 1 inch between each cookie.
  • Bake in the preheated oven until cookies are set and lightly browned around the edges, 10 to 14 minutes.

Nutrition Facts : Calories 106 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 7.9 g

DEEP DISH KEY LIME PIE



Deep Dish Key Lime Pie image

Extra thick and creamy, this is the BEST Key Lime Pie recipe you'll ever make! Perfect for hot Summer days or special occasions!

Provided by Ashley Manila

Categories     Dessert

Time 7h

Number Of Ingredients 15

2 cups graham cracker crumbs (240 grams )
1/4 cup granulated sugar (50 grams )
1 Tablespoon light brown sugar, packed (17 grams )
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
6 Tablespoons unsalted butter, melted (85 grams )
4 large egg yolks (at room temperature )
1/2 cup full-fat sour cream (113 grams )
3 teaspoons key lime zest (finely grated )
(2)14 ounce cans sweetened condensed milk (28 ounces in total )
1/2 teaspoon ground ginger (optional )
1/8 teaspoon salt
1 and 1/4 cups key lime juice (283 grams )
2 teaspoons flour
1 cup whipped cream (for serving, optional )

Steps:

  • Preheat oven to 350 degrees (F). Lightly grease a 9-inch pie pan with nonstick baking spray and set aside until needed. In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and, using a rubber spatula, stir until well combined. Press the mixture into the prepared pan, and press the crumbs firmly down the bottom and then up the sides of the pan.Bake in the preheated oven for 12 minutes. Remove and set aside to cool while you make the filling.
  • In a large bowl whisk together the eggs, sour cream, lime zest, sweetened condensed milk, ground ginger, and salt. Slowly whisk in the lime juice, adding a little bit at a time and whisking constantly. Fold in the flour. Pour on top of the partially baked crust. Smooth the top with a spatula, then place in the oven and bake for 30 minutes. It should be set, but still slightly wobbly in the middle. Transfer pie to a cooling rack and cool completely in the pan. Then transfer the pan to the refrigerator and chill for at least 6 hours before serving! Top with whipped cream, if using, then slice and serve!

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