Margarita Cookies
Sooooo delicious. Not too soft and not too crunchy. Just right.
Makes 30
1 cup butter, softened
scant 3/4 cup superfine sugar (or substitute with regular sugar)
finely grated rind of 1 lime
1 egg yolk, lightly beaten
2tsp orange liqueur or 1tsp orange extract
2 1/2 cups all purpose- flour
pinch of salt
To Decorate
1 1/4 cups icing sugar
3Tbsp white or gold tequila
3/4tsp water
Mixing Time
Preheat the oven to 375F. Line two baking sheets with parchment paper. (If no paper, lightly grease the pan with butter.)
Put the butter, superfine sugar and the lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
Scoop up tablespoons of the dough and put them on the prepared baking sheets, spaced well apart, then flatten gently. Bake in the preheated oven for 10-12mins until light golden brown. Let cool on the baking sheets for 5-10mins, then using a metal spatula, carefully transfer to wire racks to cool completely.
Sift the icing sugar into a bowl and stir in tequila to produce a mixture the consistency of thick cream. Add in water so that the icing is able to drizzle smoothly. With the cookies on the racks (and paper towel underneath), drizzle the icing over them with a teaspoon. Let set.
Makes 30
1 cup butter, softened
scant 3/4 cup superfine sugar (or substitute with regular sugar)
finely grated rind of 1 lime
1 egg yolk, lightly beaten
2tsp orange liqueur or 1tsp orange extract
2 1/2 cups all purpose- flour
pinch of salt
To Decorate
1 1/4 cups icing sugar
3Tbsp white or gold tequila
3/4tsp water
Mixing Time
Preheat the oven to 375F. Line two baking sheets with parchment paper. (If no paper, lightly grease the pan with butter.)
Put the butter, superfine sugar and the lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
Scoop up tablespoons of the dough and put them on the prepared baking sheets, spaced well apart, then flatten gently. Bake in the preheated oven for 10-12mins until light golden brown. Let cool on the baking sheets for 5-10mins, then using a metal spatula, carefully transfer to wire racks to cool completely.
Sift the icing sugar into a bowl and stir in tequila to produce a mixture the consistency of thick cream. Add in water so that the icing is able to drizzle smoothly. With the cookies on the racks (and paper towel underneath), drizzle the icing over them with a teaspoon. Let set.
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