Margarita Cookies
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Ingredients
Makes about 50 cookies
- 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
- 2/3 cup (70 grams) confectioners’ sugar, sifted
- 2 large egg yolks, at room temperature
- Pinch of salt
- 2 teaspoons tequila
- Grated zest of 2 limes
- Grate zest of half an orange
- 2 cups (280 grams) all-purpose flour
- Coating: Approximately 1/2 cup clear sanding or other coarse sugar
- 2 teaspoons flaky Maldon sea salt
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Preparation
Step 1
Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth.
Step 2
Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
Step 3
Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest.
Step 4
Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula.
Step 5
Turn the dough out onto a counter, gather it into a ball, and divide it in half.
Step 6
Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
Step 7
Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick.
Step 8
Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
Step 9
Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Step 10
While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
Step 11
Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper.
Step 12
Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk.
Step 13
Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick.
Step 14
(You can make the cookies thicker if you’d like; just bake them longer.)
Step 15
Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
Step 16
Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.)
Step 17
Transfer the cookies to cooling racks to cool to room temperature.
Step 18
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Chef's notes
The cookies are supposed to be one to one-and-one-quarter inch in diameter.
They kept their green and orange flecks from beginning to end.
Maldon salt has a specific volume; if using regular table salt, use less to avoid overpowering the flavor.
Packed airtight, the cookies will keep for about 5 days at room temperature.
These cookies are not suitable for freezing because the sugar coating will melt.
