Margarita Cookies
Happy Cinco de Mayo! This holiday is all about celebrating Mexico. I love to make all kinds of Mexican dishes to celebrate. This year, I decided to make a dessert based on the Margarita — some of my favorite Mexican flavors. After a lot of thought and trials, I came up with my Margarita cookie! This is basically a sugar cookie with added flavors from lemon and lime zest, and instead of vanilla, these cookies are flavored with Tequila. How good is that?
I take this cookie from good to WOW by rolling them in sugar and course salt. Your taste buds will explode from all of the wonderful flavors. This recipe is super easy, like so many of my recipes and… you don’t even need a mixer!
Cinco de Mayo Margarita Cookies
2015-05-05 07:20:05
This recipe is super easy, like so many of my recipes and… you don’t even need a mixer! These cookies are salty, sweet, tart and chewy — the perfect cookie!
Ingredients
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 ¼ cups flour
- 1 ½ cups sugar
- zest of 1 lemon
- zest of 1 lime
- 2 ounces cream cheese (don’t use low fat, you’re not using that much here, anyhow)
- ¾ stick of unsalted butter, melted
- 1/3 cup oil (canola or vegetable)
- 1 egg
- 1 tablespoon milk
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon tequila
- ½ cup sugar
- 3 tablespoons coarse salt (kosher, sea or flaked salt)
To make cookies
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- In a bowl, whisk the first 4 ingredients together.
- In another bowl, mix the sugar and zests. Dice up the cream cheese and add to the sugar mixture. Pour the hot butter over the mixture and mix with a fork until combined; the mixture should still be lumpy. Add in the oil and mix until incorporated. Then add the egg and liquids.
- Pour flour into the sugar mixture and mix until combined.
- Mix remaining sugar and salt together in a shallow bowl.
- With a 1 inch cookie scoop, make rounds of dough and roll each scoop in the sugar/salt mixture. Place on baking sheet — 12 per sheet.
- With your hand or the bottom of a glass, press the cookies down so they are slightly flat and a few inches in diameter.
- Bake for 10 minutes. Remove from the oven and let cool on sheet for 3 to 5 minutes, then allow them to cool completely on a wire rack.
- These cookies are salty, sweet, tart and chewy — the perfect cookie!
Shaun Myrick https://www.shaunmyrick.com/
