Margarita Cookies With Salty Sweet Tequila Glaze
If you want to add more lacto ovo vegetarian recipes to your recipe box, Margarita Cookies With Salty Sweet Tequila Glaze might be a recipe you should try. This recipe makes 24 servings with 161 calories, 1g of protein, and 6g of fat each. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Love from the Oven. A mixture of salt, confectioners' sugar, water, and a handful of other ingredients are all it takes to make this recipe so yummy. 438 people have tried and liked this recipe. It works best as a dessert, and is done in roughly 45 minutes. With a spoonacular score of 6%, this dish is improvable. Try Margarita Cupcakes With Tequila Glaze & Lime Frosting, Sweet 'n Salty Margarita Cupcakes, and Pork Tenderloin with Salty-Sweet Glaze for similar recipes.
Servings: 24
Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
1 cup confectioners' sugar
1 egg
2 cups flour
1 cup granulated sugar
Green Food Coloring (optional - I used six drops McCormick Neon Green & 2 Drops McCormick Green)
1/2 teaspoon kosher salt
1 tablespoon finely grated lime peel
1 teaspoon McCormick® Pure Orange Extract
1/4 teaspoon salt
1/2 cup sanding sugar
1 tablespoon tequila
1 tablespoon water
Equipment:
hand mixer
bowl
wax paper
oven
baking sheet
Cooking instruction summary:
1. Mix flour and 1/4 teaspoon salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lime peel, extract and food coloring if using; mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper.2. Refrigerate 1 hour or until firm.3. Preheat oven 350°F. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. If desired sprinkle a bit of additional sugar and salt mixture on tops.4. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. 5. Drizzle Glaze over cooled cookies. If desired sprinkle lightly with salt/sugar mixture. Let stand until glaze is set. Mix 1 cup confectioners’ sugar, and 1 tablespoon each water and tequila in small bowl until smooth. (Or omit tequila and use 2 tablespoons water.)
Step by step:
1. Mix flour and 1/4 teaspoon salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
2. Add egg, lime peel, extract and food coloring if using; mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper.
3. Refrigerate 1 hour or until firm.
4. Preheat oven 350°F.
5. Mix sanding sugar and kosher salt.
6. Roll each cold dough log in mixture to coat evenly.
7. Cut dough into 1/4-inch thick slices.
8. Place on ungreased baking sheets. If desired sprinkle a bit of additional sugar and salt mixture on tops.
9. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute.
10. Remove to wire racks; cool completely.
11. Drizzle Glaze over cooled cookies. If desired sprinkle lightly with salt/sugar mixture.
12. Let stand until glaze is set.
13. Mix 1 cup confectioners’ sugar, and 1 tablespoon each water and tequila in small bowl until smooth. (Or omit tequila and use 2 tablespoons water.)
Nutrition Information:
covered percent of daily need
