Margarita Cookies Recipes

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SALTED MARGARITA COOKIES



Salted Margarita Cookies image

Enjoy these wonderful cookies made with Betty Crocker® sugar cookie mix and sprinkled with sea salt - a distinctive dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 6

1 pouch Betty Crocker™ sugar cookie mix
1 tablespoon slightly packed grated fresh lime peel
1/3 cup butter or margarine, softened
1 egg
2 teaspoons fresh lime juice
1/2 teaspoon coarse (kosher or sea) salt

Steps:

  • In large bowl, stir together cookie mix and lime peel until blended. Add butter, egg and lime juice. Beat with electric mixer on medium-low speed until blended and soft dough forms.
  • On 17-inch piece plastic wrap, shape dough into 12-inch log. Wrap tightly; freeze at least 30 minutes or until firm enough to slice.
  • Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary; lightly sprinkle with salt.
  • Bake 8 to 10 minutes or until pale brown on bottom. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container. If desired, garnish cookies with freshly grated lime peel just before serving.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g

MARGARITA COOKIES



Margarita Cookies image

This comes from the cookbook "1 Dough, 100 Cookies" by Linda Doeser and has become one of my favorites. It is a fairly basic recipe but the frosting really brings it to a whole new level. I used regular sugar instead of superfine sugar and Sauza tequila (not a white variety) that I happened to have in my pantry. I am not a tequila connoisseur but this seemed to work out just fine. Enjoy!

Provided by Delightful Girl

Categories     Dessert

Time 25m

Yield 30 cookies

Number Of Ingredients 9

1 cup butter, softened
3/4 cup superfine sugar
1 lime rind, finely grated
1 egg yolk, lightly beaten
2 teaspoons orange liqueur or 1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 pinch salt
1 1/4 cups confectioners' sugar
2 tablespoons white tequila

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with baking parchment.
  • Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract.
  • Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
  • Scoop up tablespoons of the dough and put them on the prepared cookie sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown.
  • Let cool on the cookie sheets for 5-10 minutes, then using a metal spatula, carefully transfer to wire racks to cool completely.
  • Sift the confectioners' sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream.
  • With the cookies still on the racks, drizzle the frosting over them with a teaspoon. Let set.

Nutrition Facts : Calories 132.6, Fat 6.4, SaturatedFat 4, Cholesterol 22.6, Sodium 49.2, Carbohydrate 17.9, Fiber 0.3, Sugar 9.9, Protein 1.2

MARGARITA COOKIES



Margarita Cookies image

These are from "The Cookie Collection" cookbook. They look awesome, I can't wait to try them!

Provided by Sara 76

Categories     Dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 9

225 g butter, softened
140 g caster sugar
1 lime, finely grated rind of
1 egg yolk, lightly beaten
2 teaspoons Cointreau liqueur
280 g plain flour
1 pinch salt
140 g icing sugar
2 tablespoons tequila

Steps:

  • Preheat the oven to 190°C Line 2 baking sheets with paper.
  • Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and cointreau. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
  • Scoop up tablespoons of the dough and put them on the prepared baking sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown. Leave to cool on the baking sheets for 5-10 minutes, then using a palette knife, carefully transfer to wire racks to cool completely.
  • Sift the icing sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream. Leave the cookies on the racks and drizzle the icing over them. Leave to set.

Nutrition Facts : Calories 134.4, Fat 6.3, SaturatedFat 3.9, Cholesterol 22.3, Sodium 48.7, Carbohydrate 18.5, Fiber 0.4, Sugar 9.3, Protein 1.4

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