Archive for the ‘Lime’ Category

Baking Challenge: Margarita Cookies!

July 14, 2011

Number 312 from my “1001” cookbook turned out to be a delightfully refreshing summer treat.  These shortbread-like cookies are just bursting with citrus flavor, and are so quick and easy to make!  Everyone in the house liked them a lot, and we’re a finicky bunch.  My nephew, who is a big fan of Guy Fieri and his show “Triple D” on Food Network, took one taste and said they were “killer.”  But no worries; you won’t die.  In fact, they were so good I’m going to bake another batch.  I recommend you double this recipe, because it isn’t going to make nearly as many as you’ll want.  There are two variations:  one with alcohol, one without.  I did the latter since I’ve got a 7-year-old under my roof, but I’ll post both for the more adventurous palates among you.

Margarita Cookies

1 cup butter, softened
3/4 cup superfine sugar (again, I used regular granulated; works fine)
finely grated rind of 1 lime (a microplane is handy for this)
1 egg yolk, lightly beaten
2 tsp orange liqueur or 1 tsp orange extract (I used the latter)
2 cups all-purpose flour
pinch of salt

Preheat the oven to 375 degrees F.  Line 2 large baking sheets with parchment paper.  Place the butter, sugar, and lime rind in a large bowl and beat together until light and fluffy, then beat in the egg yolk and orange liqueur.  Sift together the flour and salt into the mixture and stir until combined.  Scoop up tablespoons of the dough, place them on the baking sheets, and flatten gently.  The bottom of a glass dipped in sugar is a simple, non-sticky way to do this.  However, make sure said glass has a flat bottom and is not even slightly concave.  I chose a beer glass I thought to be flat once, but I realized later it was slightly inset after it yielded cookies with a sort of hollow in their bottoms.

Bake in the preheated oven for 10-15 minutes, or until light golden brown.  Let cool on the baking sheets for 5-10 minutes, then carefully transfer the cookies to wire racks to cool completely.

Icing

1 1/4 cups confectioners’ sugar
2 tbsp white tequila OR two tbsp fresh lime juice (again, I used the latter)

Sift the confectioners’ sugar into a bowl, and stir in enough tequila or lime juice to give the mixture the consistency of thick cream.  Leave the cookies on the wire racks and drizzle the icing over them with a teaspoon.  Let set.

Join me again next week, when I’ll attempt to unravel the secret of sour cream cookies!