Sugar-Rimmed Margarita Cookies Recipe
These slash-and-bake cookies are corresponding to a margarita. Lime peel, orange extract, and yarn taste the cookies. Whereas a tequila glaze completes the cookies, a coating of sanding sugar and kosher salt mimics the salt-rimmed beverage glass.
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- 2 cup flour
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon finely grated lime peel
- 1 teaspoon orange extract
- 1 teaspoon dried yarn
- 1/4 cup sanding sugar
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 1 tablespoon water
- 1 tablespoon tequila
- Mix flour and 1/4 teaspoon salt in medium bowl. Insist apart.
- Beat butter and granulated sugar in immense bowl with electrical mixer on medium rush until light and fluffy. Add egg, lime peel, extract, and yarn; combine successfully. Progressively beat in flour mixture on low rush until successfully mixed. Divide dough in half of. Invent every half of into a log about 9 inches long and 1 1/2 inches in diameter.
- Wrap in waxed paper and refrigerate 1 hour or until company.
- Preheat oven 350 degrees. Mix sanding sugar and kosher salt. Roll every cold dough log in mixture to coat evenly. Sever dough into 1/4-plug-thick slices. Space on ungreased baking sheets.
- Bake 12 to fifteen minutes or until evenly browned spherical edges. Frigid on baking sheets 1 minute. Rob away to wire racks; cold completely. Drizzle glaze over cooled cookies. Let stand until glaze is express.
- Mix 1 cup confectioners’ sugar and 1 tablespoon every water and tequila in small bowl until soft. Or pass over tequila and expend 2 tablespoons water.
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