This past weekend, Alex went to California to compete in his first Half Ironman! I made some margarita cookies to send down to with him for his team to help them celebrate Cinco de Mayo which happened to fall on race day.
Sad to say but I didn’t get a single margarita or Mexican food on Cinco de Mayo this year because I was picking up this little girl:
I will have more on this little fuzz ball and Alex’s race in the next couple of posts!
Back to the cookies: I was planning on making these margarita cookies
from Smitten Kitchen but I have this horrible problem about not reading the recipe before starting. I had all the all the fruit zest prepared when I read the rest of the recipe, it required the dough to be chilled for 2.5 hours! It was already 9 pm and I was leaving at 5 am the next morning to get Alex to the airport before heading to work, there was no way I was staying up that late to make these cookies. After a two second freak-out and almost deciding not to make anything I went to the internet in search of cookies with similar ingredients without a long prep time. I found these at Just a Pinch. I just had to run to the store for a lime to add to the zest but I had everything else. I ended up using an extra lemon in this recipe that I already had prepared.
I don’t know what I did wrong on making these cookies but they didn’t flatten out. My only thought is that I used parchment paper. I am not complaining because of this they made a nice bite sized treats.
I skipped the glaze they had in this recipe; instead I dipped the cookies into a sugar and salt mixture before baking them (similar to the Smitten Kitchen
recipe). The salt really put the finishing touch on the overall taste of the cookies to give it a nice sweet and salty contrast.
I think next year I want to figure out Strawberry Margarita Cookies or maybe a cupcake? Oh the possibilities!
- 2 1/4 cup all purpose flour
- 3/4 cup sugar
- zest of 2 lemons
- zest of 1 lime
- zest of 1 orange
- 1 egg yolk
- 1 cup unsalted butter, room temp
- 2 teaspoons tequila
- 2 teaspoons triple sec or orange liquer
- 1/4 teaspoon salt
- 1/4 cup raw sugar
- 1 teaspoon Maldon sea salt
- In mixer, using paddle attachment, cream together butter and sugar.
- Mix in egg yolk and all the zest. Mix until well combined.
- Add tequila, triple sec and salt.
- Gradually add flour to mix mix until well combined.
- Cover dough in plastic wrap and chill in fridge for 30 minutes.
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a small bowl mix together raw sugar and sea salt.
- Scoop out cookie dough into rounds. Dip dough ball into sugar/salt mixture. Place on pan.
- Cook in oven for 15 minutes or until edges start to turn golden brown.
- Take cookies out and let then cool on wire rack.