Lime Zingers Recipes

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.

Steps:

• In large mixing bowl beat butter on high speed for 30 seconds.
• Add sugar and beat until combined.
• Beat in lime peel, lime juice and vanilla until combined.
• Mix in flour until combined.
• Add nuts and stir just until combined.
• Divide dough in half.
• On lightly floured surface, roll each half of dough to 1/4 inch thickness.
• Using 1-2 inch cookie cutters, cut out dough (shape of your choice).
• Place cutouts on ungreased cookie sheets.
• Bake at 350 degrees for 8-10 minutes or until light brown around the edges.
• Transfer to wire rack and cool completely.
• While cooling, beat all frosting ingredients together with mixer, until smooth. May tint with green food coloring if desired. Adjust consistency with powedered sugar until spreadable.
• Frost cooled cookies.
• Store frosted cookies in refrigerator.