I heard from many of you that you're looking for cookie recipes. So I started to think about what flavors would be perfect for the summer heat (because as far as I'm concerned there's plenty of warm summer days left this year). The first thing I thought of was a margarita. They're refreshing, tart and sweet all at the same time! I started playing with these flavors in cookie form and came up with a lime-licious cookie I think you'll love! You'll notice there is no salt added in this cookie. That's because we are using regular butter that has salt (because that's what most of you already have in the house) for both the cookie and frosting. So, I felt there was plenty of salt between the two. Adding more would make it overly salty. I also mention in the directions that you can, if you wanted, add tequila to the frosting to kick up that flavor a bit. But because the frosting isn't cooked (obviously) you will still have alcohol in it so don't serve it to anyone under 21!
Tequila-Lime Cookies Makes: 30 cookies Cookie Dough 2 cups all-purpose flour 1/2 teaspoon baking soda 8 Tablespoons (1 stick) butter, room temperature 1 cup granulated sugar 3 Tablespoons lime zest 1 egg 4 Tablespoons tequila 2 Tablespoons lime juice Buttercream 12 Tablespoons (1 1/2 sticks) butter, room temperature 2 3/4 cup powdered sugar, sifted 1/2 teaspoon lime zest 1 Tablespoon heavy cream 2 Tablespoons lime juice 1 cup toasted shredded coconut 2 limes, zested 1. To make the dough: In a bowl, combine flour and baking soda. Set aside. 2. Using a stand mixer with a paddle attachment, beat butter and sugar together until light and fluffy. 3. Add the lime zest and egg to the butter mixture. Mix until combined. 4. Add the tequila and lime juice to the mixture. Mix until combined. 5. Slowly mix add the dry ingredients into the wet ingredients. Mix only until combined. Cover and place in the fridge for at least two hours or overnight. 6. Preheat the oven to 325 degrees Fahrenheit. Prepare baking sheets with Silpat mats or parchment paper. Set aside. 7. Begin scooping the dough into 1 1/2 Tablespoon sized balls. Place balls on the prepared baking sheets leaving a couple inches between each one. Using an open hand, push down on each dough ball to flatten only slightly. (Place the rest of the balls in the fridge to stay cold.) Bake in the preheated oven for 15 minutes, then place on a cooling rack. Allow the sheet pans to cool to room temperature before placing more dough balls on them. 8. While the cookies cool, prepare the buttercream frosting. In a stand mixer with a whisk attachment, beat butter, powdered sugar, and lime zest together. Slowly add in the heavy cream and lime juice. (You can replace a bit of the lime juice with a bit of tequila if you want a kick of that flavor, but remember, it won't be baked out so they would become adult-only cookies!) Whip the buttercream for up to 10 minutes to allow the butter and sugar to fluff up and reduce its overall sweetness. 9. Frost each cooled cookie with frosting and top with toasted coconut and lime zest. Because buttercream should really be in the fridge, don't frost the cookies until right before you're ready to eat them or make sure you have room in the fridge to store frosted cookies (then allow them to come to room temperature before enjoying them).