Best Sugar Rimmed Margarita Cookies Recipes
MARGARITA COOKIES
This comes from the cookbook "1 Dough, 100 Cookies" by Linda Doeser and has become one of my favorites. It is a fairly basic recipe but the frosting really brings it to a whole new level. I used regular sugar instead of superfine sugar and Sauza tequila (not a white variety) that I happened to have in my pantry. I am not a tequila connoisseur but this seemed to work out just fine. Enjoy!
Provided by Delightful Girl
Categories Dessert
Time 25m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with baking parchment.
- Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract.
- Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
- Scoop up tablespoons of the dough and put them on the prepared cookie sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown.
- Let cool on the cookie sheets for 5-10 minutes, then using a metal spatula, carefully transfer to wire racks to cool completely.
- Sift the confectioners' sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream.
- With the cookies still on the racks, drizzle the frosting over them with a teaspoon. Let set.
Nutrition Facts : Calories 132.6, Fat 6.4, SaturatedFat 4, Cholesterol 22.6, Sodium 49.2, Carbohydrate 17.9, Fiber 0.3, Sugar 9.9, Protein 1.2
SALTED MARGARITA COOKIES
Enjoy these wonderful cookies made with Betty Crocker® sugar cookie mix and sprinkled with sea salt - a distinctive dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- In large bowl, stir together cookie mix and lime peel until blended. Add butter, egg and lime juice. Beat with electric mixer on medium-low speed until blended and soft dough forms.
- On 17-inch piece plastic wrap, shape dough into 12-inch log. Wrap tightly; freeze at least 30 minutes or until firm enough to slice.
- Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary; lightly sprinkle with salt.
- Bake 8 to 10 minutes or until pale brown on bottom. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container. If desired, garnish cookies with freshly grated lime peel just before serving.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g
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