When I was a teenager, many millennium ago, tequila was the go to drink for party people. Never me, of course – I drank nothing but water on nights out with friends #Ummmm
Anyway, the image of tequila as a cheap and cheerful beverage was only recently extinguished for me when the Hungry Dad brought home a fancy bottle of tequila. Clue number one that it was nothing like the drink of days gone by: the bottle stopper wasn’t a mini sombrero. Clue number two: it wasn’t a ginormous bottle and it cost more than I care to admit.
Guess what? It didn’t taste like poison. I used it when I made my tequila cake (see it here: http://thehungrymum.com/2014/09/15/margarita-cake-with-tequila/) and I used it when the baking-with-booze mood struck again. This time I made margaraita cookies and wowzers, they were good. I tweaked the recipe from food.com: food.com/recipe/margarita-cookies-429834?mode=us&scaleto=30.0&st=true
GATHER:
225 grams butter, diced, at room temperature
3/4 cup caster sugar
Rind of 1 lime, finely grated
1 egg, lightly beaten
3 teaspoons tequila
2 1/2 cups plain flour
glaze:
1 1/4 cup icing sugar
2 tablespoons white tequila
LET’S GET TO IT:
Preheat oven to 180C and grease and line two baking trays with non-stick paper.
In bowl of electric mixer combine butter, sugar and lime rind then add egg and the 3 teaspoons of tequila and mix until combined.
Beat in flour until combined.
Roll into walnut-sized balls, gently flatten then place on baking sheet, leaving room to spread.
Bake for 10 minutes or until lightly gold. Leave on racks after removing from oven for 10 minutes before transferring to cooling rack.
While cooling make glaze: Sift the icing sugar into a bowl and add enough tequila to make it pouring consistency. Stir quickly, then flick over the cookies and allow to set at room temperature.
