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Margarita Cookies

June 5, 2012

Not to be a NYC foodie nay-sayer, but I had my first round of Mexican food up here just the other day and I was – shockingly – so not disappointed. Muy bueno surprise, right? But even better than the satisfied Mexican craving were these delicious margarita cookies I made last week. With the right balance of sweet and salty and just a hint of tequila, these could be addictive, and are almost as good as the real thing. Cheers, amigas!

Margarita Cookies
adapted from Smitten Kitchen

Cookies:
2 sticks unsalted butter, at room temperature
2/3 cup 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 all-purpose flour

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

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 wrap dough in plastic wrap. Refrigerate for about 30 minutes.

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

Spoon small pieces of chilled dough out and roll around in palm to form small dough balls. Roll dough in sugar/salt coating and place on lined baking sheet.

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.

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