Margarita Cookies!🍋🟩🍸
For the Cookies:
168 g unsalted butter (1 ½ sticks), room temperature
225 g granulated sugar
290 g all-purpose flour
⅓ tsp salt
1 large egg, room temperature
1 tsp vanilla extract
1 tbsp lime juice
1 tbsp lime zest
Green and yellow food coloring gels
For the Coating:
75 g sparkling or sanding sugar
1 tsp salt
Directions for the Cookies:
In a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy.
Add the egg, vanilla extract, lime zest, food coloring, and lime juice. Mix until incorporated. Slowly add the flour and salt, continuing to mix until fully combined.
Cover the dough and refrigerate for 45 minutes or overnight.
Preheat the oven to 350°F (175°C).
Scoop 2 tbsp of dough, form neat balls, and roll them in sparkling sugar.
Place on a baking sheet lined with parchment paper and bake for 12-14 minutes or until barely browned.
Allow the cookies to cool for 2 minutes, then transfer them to a cooling rack to cool completely.
Margarita Glaze:
120 g powdered sugar
1 tbsp blanco tequila
1 tbsp water
1 tbsp lime juice
Directions for the Margarita Glaze:
In a small bowl, combine all of the glaze ingredients.
Using a spoon, fork, or piping bag with the tip cut off, drizzle the glaze over the cookies.
Allow the glaze to set for about 5 minutes to harden.
Cream:
120 g powdered sugar, sifted
75 g unsalted butter, room temperature
½ tsp vanilla extract
2 tsp heavy cream
1 tbsp tequila blanco
Yellow food coloring
Directions for the Cream:
Add the sifted powdered sugar, butter, vanilla, and heavy cream into a stand mixer’s bowl. Whip with a whisk attachment for 3-5 minutes until smooth and combined.
Add the yellow food coloring and tequila, and mix until fully incorporated.
Transfer to a piping bag fitted with a large round tip.