Tags

, , , , ,

This is the last installment of holiday cookie recipes. And it’s a fun one! My family has a bit of an obsession with margaritas (you know who you are). Salty, sweet, tart and tequila, it’s a perfect cocktail. For a cookie the combination may sound a little weird but I thought, what could be better? I found this recipe on Smitten Kitchen and it had been adapted from a Dorie Greenspan recipe. The cookies are rolled in a salt and sugar mixture. I used white, red and green sugars to make them more festive. I liked them but I didn’t know if others would find them as appealing but they did. I got some rave reviews from my coworkers. They are also a perfect bite sized cookie.

This cookie will be a highlight at your holiday party!

Wishing all my readers a delicious holiday!

Margarita Cookies
Makes 50 cookies

Ingredients:
2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup (70 grams) confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
2 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups (280 grams) all-purpose flour

Coating:
Approximately 1/2 cup clear sanding or other coarse sugar
2 teaspoons flaky Maldon sea salt (if you use table salt, use much less, half as much or less)

Directions:
 Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (I ended up making 4 smaller logs that were closer to 1 inch diameter.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper.

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, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.

5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing

Advertisements