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it’s the freakin’ weekend!

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How about a margarita?

Or even better…margarita cookies??!?

Just say yes!

Last week was my good friend Joy’s birthday. This past year, her birthday fell on Fat Tuesday, and we all had a grand old time at Mardi Gras.

mardigrasbday.bmp Last Wednesday, before this whole “flu business,” I was faced with the decision of what I could do for Joy to celebrate her birthday that would really say “me” and “Joy” all at the same time. I decided that making/baking something would be friendly to my wallet and would also be very “me.” I pondered…“What does Joy like? More than most anything…?”

Answer: tequila.

But how to manifest this into a baked treat? My first thought was “margarita cookies!” I didn’t this could be a real thing, but when I hit up Google, I found several recipes. I went with this one from Smitten Kitchen. (Hers look a little better than mine, but I will definitely have many chances to perfect mine—this one’s a keeper!) Mandy came over to help me make these little beauties and even contributed an ingredient or two.

DSC08415 The tricky thing about this recipe was the time required to refrigerate the dough. I’m here to tell you that in a pinch, you can easily pop it into the freezer instead.

You can get the exact recipe on the SK site, but here’s the basics on what you’ll need:

    unsalted butter
    confectioners’ sugar, sifted
    egg yolks
    pinch of salt
    tequila
    orange and lime zest
    all-purpose flour

    coating:
    clear sanding or other coarse sugar*
    flaky Maldon sea salt*

*I used regular sugar, regular salt and a pinch of kosher salt. I tasted it to make sure I got the proportions the way I wanted them.

As for the method, you mix it up and pop the dough in the fridge for 30 minutes. I put mine in the freezer for about 10 minutes, which worked perfectly. Next, you roll the dough balls into dough logs, and pop those in the fridge for two hours. I didn’t have two hours, so I put it in the freezer for around 20 minutes.

DSC08412 They came out of the freezer firm and ready to be put to good use.

I went there.

So, you brush the logs with egg yolk and roll them in the sugar/salt mixture. I took this opportunity to make the logs a more uniform size as I rolled them out.

DSC08413 After that, you just slice them up (which is easy since the dough has been chilled) and bake them!

DSC08416 I really need to get a Silpat so my cookies bake more evenly. Next time I think I’ll bake these on my pizza stone.

These tasted amazing! I really think it was the salt/sugar “rim.” The zest gives a really good flavor, and you can definitely tell that butter is an integral part of the recipe. To give these to Joy, I was a little hard-pressed to find something other than an old Blue Bonnet tub. I ended up emptying the lentils from one of my Ball jars, filling it with cookies and placing a square of fabric between the lid and the jar. I also wrote the recipe down on these lovely new recipe cards I have.

DSC08418Oh, and I included a mini bottle of Jose! I think she liked it. We all devoured the extra cookies at the table.

Do you give baked goods as presents? What’s the most unique cookie you’ve made? I wonder if there’s a recipe for a sweet tea cookie? Eh? Maybe I should make one!

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2 responses »

  1. “Even better than a margarita” – pah! There’s no such thing… But I will definitely be trying these cookies! It’s the perfect opportunity to use up the margarita salt my husband keeps complaining that I bought 😉

    Reply
  2. I want them in my belly now!!

    (I think I’ve left similar messages on your blog before, you temptress, you.)

    Reply

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