what is more appropriate for cinco de mayo than margarita cookies? (let’s pretend i had managed to actually post this on cinco de mayo) not that i’m a lush or anything, ahem, but cocktail inspired cookies/baked goods really are the tops and put a twinkle in my eye. now if only they had the same fuzzy effects… right, not a lush. when i started seeing margarita inspired treats popping up on a bunch of food blogs, i could tell it would be a match made in heaven. i mean, tequila instead of an extract? genius! i ended up using the recipe i found on smitten kitchen and adapted it so that it is vegan. one of my many roommates has recently joined the vegan fold, and since she likes baked treats, and i get upset if i am the only one growing little baked good love handles, i have to mix things up.
what you’ll need: 2 sticks unsalted margarine (room temp), 2/3 cup confectioners’ sugar (sifted), egg replacer(i used ener g), pinch of salt, 2 teaspoons tequila, grated zest of two limes, grated zest of half an orange, 2 cups all-purpose flour, 1/2 cup clear standing or other coarse sugar, 2 teaspoons flaky Maldon sea salt (these last two ingredients are for the coating. my regular grocery didn’t carry such fancy things, so i used regular sugar and regular sea salt.)
1. with a paddle attachment, beat the butter at a medium speed until smooth. (i did not have a paddle attachment, so i just beat it by hand with a big spoon. i think my right forearm might now be extremely disproportionate. seriously, i am half a pop-eye.)
add the sifted confectioners’ sugar and beat again until the mixture is smooth.
now you are going to want to add your 1 “egg yolk,” or in this case, 1 egg yolk worth of egg replacer. this actually worked great. and wasn’t nearly as weird as i thought it would be. there are instructions on the box on how to use the substitute depending on what sort of egg your recipe called for.
here we whip up an “egg yolk.” it was horribly thrilling, as you can see. once you make it, you will beat it into the mixture, followed by the salt, tequila, grated lime and orange zest.
(remember folks, it is always important to sample your ingredients… tequila is no different. unless you are under 21. in which case i do not promote tequila samples…)
(my, how zesty!)
now add the flour. if you are using a mixer, reduce the speed to low. beat it just until it disappears. it is better to underbeat than overbeat.
2. gather dough into a ball and divide it in half. wrap each piece of dough in plastic wrap or wax paper and refrigerate for about 30 minutes.
3. on a smooth surface, roll each dough ball into a log that is about 1 to 1/4 inches thick.
(isn’t teamwork nice?)
4. wrap the logs back up and chill for 2 hours.
5. preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
6. time to make your sugar/salt coating! mix the coarse sugar and flaky salt well and spread on a piece of wax paper. prepare another egg replacer for the equivilent of one egg yolk… this will be used to glaze your dough.
7. brush logs lightly with egg replacer glaze. then roll the logs over the sugar/salt combo.
8. slice each log into 1/4 width cookies. place cookies on lined baking sheet, leaving about 1/2 inch between them.
9. bake cookies for 12 to 14 minutes, or until they are set but not browned. transfer your cookies to cooling racks.
10. eat ’em up!
the verdict: a winner. do i smell strawberry daiquiri cookies on the horizon? no idea how i would pull that one off… can you zest a strawberry? no? i’ll give it a think… i got a couple complaints that they were too salty, and read after the fact that you should use less salt in the coating if you don’t use the Maldon flaky salt. so take that into consideration. i personally could eat a salt lick for dinner, so it didn’t bother me one bit. yum salt.