738 butter finger recipes

Parlies are thin, crispy Scottish gingerbread cookies made with molasses, brown sugar, ginger, and cinnamon. Rolled paper-thin and baked until snappy.

Ginger garlic bread with fresh ginger and garlic pureed into butter, spread on a split baguette, and broiled until golden. A 4-ingredient twist on classic garlic bread ready in 20 minutes.

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.

Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.

No-molasses gingerbread made with cane syrup instead, giving a milder, less bitter flavor with cinnamon, ginger, and cloves. Bakes in a 9-inch square pan in 30 minutes. A Southern-style classic.

Crisp, lacy brandy wafers spiced with ginger and rolled into elegant tubes while still warm. Golden syrup gives them a buttery toffee crunch that shatters with every bite.

Sweet Southern honey rice tossed with roasted peanuts, melted butter, cinnamon, and ginger. A warm, fragrant side dish that turns plain cooked rice into something special in minutes.

A Boston Market copycat butternut squash whipped with brown sugar, honey, butter, ginger, and pumpkin pie spice until silky smooth. Roasted until caramelized, then mashed into the coziest fall side dish.

Baked Indian pudding with molasses is the colonial New England dessert at its purest: scalded milk, cornmeal, dark molasses, and warm spices baked low for 2 hours into a quivering, deeply spiced custard. Serve with cream.

Sugar and spice molasses cookies for Christmas. Soft, chewy, rolled in cinnamon sugar before baking. Cinnamon, cloves, and ginger for warm holiday flavor.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Chewy molasses cookies loaded with warming ginger and cinnamon spice, perfect for holiday cookie swaps or cozy winter afternoons with hot cocoa.

Light ginger cookies rolled thin and cut into shapes, made with powdered sugar, butter, and a splash of vinegar. A delicate, crisp holiday cookie perfect for decorating with frosting.