Happy Friday guys! I know things have been a bit quiet around here lately, and that’s because I was on vacation. A much needed and extremely relaxing cruise to Bermuda, and it was fantastic! I’m finding that I’m still in vacation mode, you know that whole I need a vacation when you get back from vacation thing? I know, it’s a tough life I lead Anyway, I thought a nice light, boozy cookie would be a great way to get back into the swing of things.
So I want to tell you guys a bit about this trip. It was a family vacation, and I was super lucky to be treated to the good life for a week plus I got to bring a friend! I was a bit nervous about being completely disconnected from life for a week, but that went out the window fast. A complete break from reality is amazing, and exactly what I needed. There was a culinary expo center on the ship, and chef demos with Hugh Acheson! Yes, you read that right, and he is a really cool guy. I’m going to share more about all of this next week, promise! I also got to meet the owners of Le Cirque, and they were absolutely lovely. There were photography workshops, a cupcake tea, and a dessert extravaganza. Seriously, I was in heaven!
Bermuda was beautiful and we had great weather. We did a little shopping, attempted to bakery hop, and hit the clubs at night. When I wasn’t doing all of that I was lying by the pool drinking chi chis in my big sun hat. It really was the life, and seriously, it was the perfect cruise for me! The service on Holland America was fantastic, and there were these little white chocolates in the Neptune Lounge that were divine!
Okay, time to get back to reality. Cookies always help in situations like this especially when they’re margarita cookies! The amount of flavor packed into these cookies is fab! Everything is well balanced and the lime zest really gives them a nice pop. The best part is the sea salt on top, it ties the cookie together beautifully. Just remember to keep this dough well chilled. It is a butter cookie, so it can get a little sticky. The fridge and flour are your friend here. Served with a batch of margaritas, these are perfect for those warm summer nights. Hope you all have a great weekend!
- 6 ounces unsalted butter, room temp
- 1/2 cup powdered sugar
- zest of 1 lime
- 3/4 teaspoon salt
- 1 cup + 2 Tablespoons AP flour
- juice of 1/2 a lime
- 1 Tablespoon Tequila
- 1/4 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 Tablespoon tequila
- 1 teaspoon Grand Marnier
- 2 teaspoons lime juice
- zest of 1/2 a lime
- sea salt
- 1. Cream butter, sugar, and lime zest.
- 2. Mix in flour and salt.
- 3. Mix in vanilla, lime juice, and tequila.
- 4. Wrap cookie dough in plastic wrap and refrigerate till firm. Preferably over night
- 5. Roll cookies out while dough is cold. If it gets too warm, it will be super sticky. You can be generous with the flour when rolling it out. Using a 3" round cutter, cut out cookies and chill.
- 6. When cookies are well chilled, bake at 350 degrees for 8-10 minutes rotating once halfway through. Watch these cookies closely when baking, once they get a little color on the edges they're done!
- 1. Whisk all ingredients together in a small bowl.
- 2. Spoon a small amount of icing onto cooled cookies and spread evenly with the back of a teaspoon.
- 3. Sprinkle with sea salt.
This dough is very soft so you want to roll it when it is well chilled. If it gets to sticky, toss it back in the fridge.
You can be generous with the flour when rolling these. Make sure you flour your rolling pin too.
If you don't have a round cookie cutter, you can use a wine glass.
Make sure dough is cold when you bake them!
Watch them carefully when baking. Once they get a slight color on the edges, they're done!
For the glaze: if it's too thick, add a bit more liquid. If it's too thin, add a bit more powdered sugar.
Make sure you keep the glaze covered when you are not using it.