SALTED MARGARITA COOKIES
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
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
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
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
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
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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Reviews 8Total Time 2 hrs 15 minsEstimated Reading Time 7 mins
- In a large bowl (using either a stand mixer or hand mixer) cream the butter and sugar until light and fluffy.
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Cuisine AmericanCategory Baking, DessertsServings 24Total Time 35 mins
- Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, lime zest, lime juice, milk and tequila; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Drop by rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 12 to 15 minutes, or until cookies are somewhat firm. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks to cool completely before frosting.
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