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Margarita Cookies with Tequila Glaze

margarita cookies
  • About 5 dozen cookies ServingsServings



  • 2 ¼ cup flour
  • 3/4 teaspoon salt, divided
  • ¼ teaspoon baking soda
  • 1 ½ sticks unsalted butter or margarine, at room temperature
  • 1 1/3 cup sugar, divided
  • 1 egg
  • Zest of 3 limes
  • 1 teaspoon tequila
  • ½ teaspoon pure orange extract


  • 1 cup confectioners sugar
  • 1 tablespoon water
  • 1 tablespoon tequila


Sift together the flour, ¼ teaspoon salt and baking soda.  Set aside.

In the bowl of an electric mixer, cream together the butter or margarine and 1 cup sugar until light and fluffy.  Add the egg and combine well.  Add the lime zest, 1 teaspoon tequila and orange extract and blend.  Gradually beat in the flour mixture on low until well blended.  Divide the dough in half, place each half on a sheet of wax paper and form into logs, each about 9 inches long.  Wrap well in the wax paper and place logs in the freezer for 1-2 hours until firm.

On a clean baking sheet, combine the remaining 1/3 cup sugar and ½ teaspoon salt.  Remove each dough log from the freezer and roll in sugar/salt mixture to coat well.  Return to the freezer until ready to bake.

Preheat oven to 350 degrees.  Line several baking sheets with parchment paper.  Working with one log of dough at a time, slice into ¼ inch thick slices and place on the baking sheets about an inch apart.  Bake 10 to 12 minutes or until the cookies are very lightly browned around the edges.  Cool completely on the baking sheets, then peel the cookies off.

To make the glaze, whisk the confectioners sugar together with the remaining 1 tablespoon tequila and water until smooth.  Transfer glaze into a resealable zip top bag, snip off one corner and squeeze glaze onto cookies.  Let set until completely dry.

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