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I made these cookies last year and loved the way they turned out. I adapted this recipe when I made it the first time, and I’ll tell you why. The original recipe calls for sea salt, but I didn’t have any, so I used granulated sugar for the coating. Also, I thought the tequila called in the original recipe was too little so I doubled it. These are the perfect to give as a gift. You can make the cookie dough in advanced and just bake them the next day. Give them a try!

Kitty

Tequila Cookies

Adapted from Dorie Greenspan’s Sablés au Citron
Makes about 50 cookies

Ingredients:
2 sticks unsalted butter, at room temperature
⅔ cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature, separate
Pinch of salt
5 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups all-purpose flour
Granulated sugar for coating

Directions:

1. Put the butter in the bowl of a mixer fitted with the paddle attachment, and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears.
3. Turn the dough out onto your working surface, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
4. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1¼ inches thick. Wrap the logs in plastic and chill for 2 hours. 
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
6. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl. Spread the granulated sugar on a piece of wax paper.
7. Unwrap a log and brush it lightly with a the egg yolk. Roll the log on the sugar, pressing gently to get the sugar to stick, then using a sharp knife, slice each log into cookies about ¼-inch thick.
8. Place the cookies on the lined baking sheets, leaving about ½-inch space between them.
9. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. The edges will brown a bit because of the yolk glaze. Transfer the cookies to cooling racks to cool to room temperature.

Notes:

• To get the sugar to stick better, I moved the log over to a piece of plastic wrap, and in the sort of technique you’d see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly.
• You can make the cookies thicker if you’d like; just bake them longer.
• Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.
• The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)