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