Margarita Cookies with Tequila Glaze

Saturday night, 7pm: “I have to run to the store to get tequila for the baptism tomorrow!” Totally legitimate thing to say.

margaritacookie1I wanted to make something special for a baptism I was attending and the mother loves margaritas. Apart from showing up at her parents with a blender, this seemed like the obvious next best thing.

margaritacookie3Now make sure you get as much lime zest as possible–I don’t think it could hurt to even up the zest to 3 limes. Also, I wouldn’t recommend substituting for the sea salt. If you have margarita salt, go for it! But regular iodized salt would not only give you a different visual on the “rim” of your cookie, the flavors would be off as well. And you don’t want that.

margaritacookie2See? I even made some without the tequila glaze in case there were children or weird people who didn’t want more tequila in their cookies. I try to be accommodating.

Margarita Cookies with Tequila Glaze

Adapted from Smitten Kitchen

2/3 cup powdered sugar

2 limes

1 orange

2 sticks butter, room temperature

2 large egg yolks, room temperature

pinch of salt

1 tablespoon tequila

2 1/4 cups all purpose flour

1/2 cup coarse sugar (I used sugar in the raw)

2 teaspoons sea salt (would not use table salt for this)


1/3 cup powdered sugar



Prep: Sift the powdered sugar and grate the orange and limes.

In the bowl of a mixer with paddle attachment, beat the butter until fluffy and smooth. Add the powdered sugar and beat again until fully incorporated. Mix in 1 of the egg yolks, then add the salt, tequila, juice of one lime, and orange and lime zests. With the mixer set to low, beat in the flour until just incorporated. [If the dough seems too sticky, add a small amount more of flour.] Gather the dough into a ball and divide it in half, wrapping each piece in plastic wrap. Refrigerate the dough for 30 minutes.

Remove from the refrigerator and work each piece of dough into a log about 1 inch in diameter. Rewrap the logs in plastic wrap and place back in the fridge for 2 hours. [I left mine overnight!]

Position oven racks to divide into thirds and preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk the second egg yolk in a bowl and set aside. On a large piece of wax or parchment paper, mix the coarse sugar and sea salt with your fingers. Spread it out on the paper. Remove the logs of dough from the fridge and brush them with the egg yolk. Roll the logs in the sugar mixture and press on the sugar to stick. Using a sharp knife, slice the log into cookies about 1/4 inch thick. Place on the lined baking sheets about 1/2 inch apart.

Bake for 12-14 minutes, then transfer to cooling rack.


While the cookies are cooling combine powdered sugar with just enough tequila to make the mixture spreadable. You can make more or less of the mixture depending on whether you want to glaze the whole batch or not.


Rum Raisin Oatmeal Cookies

Take your favorite oatmeal raisin cookie recipe. Only, hours before you intend to bake, take all the raisins and macerate them in some rum until they are rum soaked bites of wrinkly raisin awesomeness. Then, and only then, should you add them to your cookie dough.

The taste is subtle (I’d rather flavors to be in my face), but it’s there. And that can’t be a bad thing. Higher points for using rum that you got in Costa Rica.

If there is any rum leftover that has not been absorbed into the raisins, you must, MUST drink it. Not gonna lie, that was my favorite part of this baking and cookie eating experience. Rum flavored raisins was the goal, but the raisin flavored rum was a super sweet bonus.

I gots a new camera for Christmas. So hopefully, my pictures will soon look better than this. Stay tuned.

Rum Raisin Oatmeal Cookies

adapted from Joy of Cooking

1 cup raisins

1/2-3/4 cup rum (depending on how much time you plan to macerate and if you want anything leftover…)

1 3/4 cup all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 lb butter (2 sticks)

1 1/2 cups brown sugar

1/4 cup sugar

2 eggs

2 1/2 teaspoon vanilla

3 1/2 cups rolled oats

Hours before baking, pour rum over raisins and let them sit. Every once in a while stir it around (and give it a good smell-you know you want to).

Preheat oven to 350 degrees. In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk to aerate and remove any clumps.

In a large bowl or bowl of a mixer with paddle attachment, beat the butter until creamy. Add sugars and cream together until light and fluffy. Add eggs one at a time, then the vanilla. Slowly add the flour mixture to the wet sugar mixture.

(Without using a mixer) stir in the oats. Strain the raisins or add them using a slotted spoon and stir into the cookie dough.  Place on greased cookie sheets by heaping tablespoons about 3 inches apart. Press down to form 1/2 inch thick rounds. Bake for 6-9 minutes, rotating them halfway through. Cool on the sheet for 2 minutes, then transfer to a cooling rack.

**Very important: If there is any rum leftover you must drink it.