My sister is by far the baker in this family. Most of the time this means that I don't even touch the sweet stuff. Occasionally if I find a recipe that she has never tried I'll give it a go... clearly if she has never made it then there's no comparison! Lucky for me, this one was a huge hit! Cookies that actually taste like margaritas?! I'm sold. These have a heavy (although not too heavy) lime flavor. A tiny hint of tequila. And just a little bit of salt on the edge. I can't wait to have them again!
adapted from Smitten Kitchen & Dorie Greenspan's Sables au Citron
2 sticks unsalted butter (room temperature)
2/3 c. confectioner's sugar (sifted)
2 large egg yolks
pinch of salt
2 tsp. tequila
zest of 2 limes
zest of half an orange
2 c. all purpose flour
1/2 c. coarse sanding sugar
2 tsp. flaky Maldon sea salt (if you use some version of "regular" salt, use much less)
Beat butter in a bowl with a mixer until smooth. Add the confectioner's sugar and beat again until smooth. Beat in one egg yolk, followed by sale, tequila, grated lime & orange zest. Reduce the mixer to low and beat in the flour until it just disappears. If the flour is difficult to get completely incorporated, it is better to use your hands to finish it then to overbeat it. Turn dough onto the counter and divide it in half. Wrap each half in ball form in plastic wrap and place it in the refrigerator for about 30 minutes.
Working on a counter, form each ball of dough into a log about 1 to 1 1/4 inch in diameter. If the
thickness if right the length will be correct as well. Wrap the logs in plastic wrap again and chill for two hours. You can also leave the dough in the fridge up to three days.
Preheat the oven to 350 degrees. Whisk the remaining egg yolk in a small bowl until it is smooth enough to use like a glaze. Spread out the coating sugar and sea salt on a piece of wax paper. You can also put this ona piece of plastic wrap and then wrap the log back in the plastic, using it to push the sugar/salt combo into the dough. Before coating the log with sugar/salt, brush it with the egg yolk. Use a sharp knife to slice the log into cookies about 1/4 inch thick. Mine were probably closer to 1/2 inch. Place the cookies on a baking sheet and bake for 12 to 14 minutes, until set but not browned. Cool and consume!