Margarita Cookies

I was really drawn to this recipe for some reason

According to my friend, they smell and taste like a yummy cocktail

This recipe was taken from the Smitten Kitchen blog: https://smittenkitchen.com/2007/04/margarita-cookies/

I have altered it slightly (I added more tequila), and have elected not to coat the edges

Ingredients:

250g butter at room temperature

These cookies must be made with butter, not margarine

2/3 cup icing sugar, sifted

1 large egg yolk

1 Tbsp tequila

Grated zest of 2 limes

Grated zest of 1/2 an orange

2 cups plain flour

Icing sugar for garnish

Instructions:

Cream together butter and sugar with a paddle attachment until smooth and silky

Add the egg yolk, tequila and grated zests

Reduce the mixer speed to low and gradually beat in the flour

The below images show the silky butter and sugar, the dough after the addition of egg yolk, tequila and zests and the final dough

Turn the dough onto the counter, and divide it into two halves

Wrap each half in cling film and refrigerate for 30 minutes

On a work surface, roll out each half into a log that is about 1-1 1/4 inches thick

Wrap the logs in cling film and refrigerate for 2 hours

Preheat oven to 350˚F/180˚C

Line a baking sheet first with foil, then with baking paper

As I said on my post about brownies, baking paper is not greaseproof, save your pans from the grease and save yourself from the washing up!

Cut each log into cookies about 1/4 inch thick

Place the cookies on the baking sheet about 1/2 inch apart

These do not spread very much, after a conservative bake of only 8 on a sheet, I managed to fit 15 cookies in every subsequent batch

Look at the quantitative difference between batches 1 and following

Bake 12-14 minutes or until very lightly browned around the edges

Remove and transfer to another area to cool completely

Once cool, dust with icing sugar

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