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Cinco de Mayo!

May 5, 2010

by Elizabeth and Emily

from Style Me Pretty

Down here in Texas, Cinco de Mayo is a really big deal, especially, it seems, for the vast majority of us who most assuredly do not know what the day actually signifies. I’m pretty sure this over-eagerness for a foreign country’s holiday has something to do with our fondness for fiestas, greasy Tex-Mex, the Gypsy Kings,  and an excuse to drink one (or five) too many margaritas on a work night.

from Martha Stewart

If you’re planning a fiesta or last minute dinner party of your own (or if you just need to satisfy a tex-mex craving), here are some tried and true recipes to get you started.

Jalepeno Margarita from Food Network

10 Twists on the Margarita

Ninfa’s Green Sauce

Cheese Enchiladas with Chili Gravy

Mexican Spiced Steak with Chipotle Queso

Tequila Shrimp and Asadero Quesadillas

and Emily’s Lime Meltaways for Dessert!

Lime Meltaways
found on marthastewart.com

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

In a medium bowl, use an electric mixer fitted with the whisk attachment to cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla, and beat until fluffy.

In a large bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8 x 12 inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment paper or baking mats. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs and slice dough into 1/8 inch thick rounds. Place rounds on baking sheets about 1 inch apart.

Bake cookies until barely golden, about 12 minutes. Transfer cookies to a wire rack to cool slightly, 5-8 minutes. While still warm, place cookies in the sugar-filled bag and toss to coat.

Store baked cookies in an airtight container for up to 2 weeks.

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