MARGARITA COOKIES

Perfect combo of salty & sweet!
Makes: 2 logs (25 cookies each)                                                                                   Takes: 3 hours

MARGARITA COOKIES

Adapted from Smitten Kitchen's recipe
Makes: 2 logs (25 cookies each)
​Takes: 3 hours
Cookies:
  • 2 sticks unsalted butter, at room temperature
  • ​2/3 cup confectioners’ sugar, sifted
  • 1 large egg yolks
  • Pinch of salt
  • 2 teaspoons tequila (optional)
  • Grated zest of 2 limes
  • Grate zest of half an orange
  • 2 cups all-purpose flour
Coating:
  • About 1/2 cup sugar
  • 2 tablespoons sea salt
  • 1 egg yolk
  1. Beat softened butter at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Add flour and mix until just combined. Turn the dough out onto a counter and divide it in half. Form into balls and wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes (until dough is just firm enough to form into logs).
  2. Remove dough from fridge and form each piece into a log (about 1 to 1 1/4 inches thick). Wrap the logs in plastic and chill for at least 2 hours or up to 3 days.
  3. Preheat the oven to 350°F and line baking sheets with parchment paper.
  4. While the oven is preheating, Mix the sugar and salt and spread the mixture out on a piece of wax paper or piece of marble.
  5. Whisk 1 egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar mixture gently pressing it to get it to stick if necessary
  6. Next, with a sharp knife, slice each log into 1/4 inch thick cookies. Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
  7. Bake the cookies for 12 to 14 minutes, until they are set (they won't brown, they stay pretty pale) Transfer the cookies to cooling racks to cool.