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Margarita Cookies with Tequila Glaze

 

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Margarita Cookies with Tequila Glaze
 

 

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Recipe

Margarita Cookies with Tequila Glaze

Times

  • Ready Time : 0 min

Servings

About 5 dozen cookies

Ingredients

    Cookies

    • 2 ¼ cups flour
    • 3/4 teaspoon salt, divided
    • ¼ teaspoon baking soda
    • 1 ½ sticks unsalted butter or margarine, at room temperature
    • 1 1/3 cups sugar, divided
    • 1 egg
    • Zest of 3 limes
    • 1 teaspoon tequila
    • ½ teaspoon pure orange extract

    Glaze

    • 1 cup confectioners sugar
    • 1 tablespoon water
    • 1 tablespoon tequila

    Directions

    Sift together the flour, ¼ teaspoon salt and baking soda.  Set aside.

    In the bowl of an electric mixer, cream together the butter or margarine and 1 cup sugar until light and fluffy.  Add the egg and combine well.  Add the lime zest, 1 teaspoon tequila and orange extract and blend.  Gradually beat in the flour mixture on low until well blended.  Divide the dough in half, place each half on a sheet of wax paper and form into logs, each about 9 inches long.  Wrap well in the wax paper and place logs in the freezer for 1-2 hours until firm.

    On a clean baking sheet, combine the remaining 1/3 cup sugar and ½ teaspoon salt.  Remove each dough log from the freezer and roll in sugar/salt mixture to coat well.  Return to the freezer until ready to bake.

    Preheat oven to 350 degrees.  Line several baking sheets with parchment paper.  Working with one log of dough at a time, slice into ¼ inch thick slices and place on the baking sheets about an inch apart.  Bake 10 to 12 minutes or until the cookies are very lightly browned around the edges.  Cool completely on the baking sheets, then peel the cookies off.

    To make the glaze, whisk the confectioners sugar together with the remaining 1 tablespoon tequila and water until smooth.  Transfer glaze into a resealable zip top bag, snip off one corner and squeeze glaze onto cookies.  Let set until completely dry.

    Tags

    About Rachelle Ferneau

    avatar

    Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

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