It’s that time again – Margarita Week at Hola Jalapeno!

Kate’s the bomb, and I am always so excited to participate with a stellar group of bloggers, to share margarita-inspired recipes in the weeks leading up to Cinco de Mayo!

I’m no longer stressed about the fact that I don’t actually drink margaritas, since there are so many ways to incorporate those flavors into my preferred indulgences – i.e., sweets and snacks!

Margarita Shortbread l

And – much like my Muddy Buddies from 2017 and my doughnut holes from last year – this shortbread DELIVERS THE FLAVOR.

These little darlings taste EXACTLY like what you’d imagine if a margarita turned into a cookie. And, (as I strive to do) they are super easy to boot.

You know I love shortbread (hello, hello, HELLO), and yet it can definitely be “one note” (so. much. butterandsugar). But the generous amounts of lime (both juice and zest), along with my fave flaky sea salt, elevate the flavor considerably. And the roll in raw sugar and salt so beautifully mimics the experience of drinking from a rimmed glass. You NEED TO MAKE THESE.

Margarita Shortbread l

And let’s face it – you need something to eat with those margaritas, amiright?

Head on over to Hola Jalapeno for some seriously amazing recipes, and many thanks to Kate for inviting me to participate!

Margarita Shortbread l

Margarita Shortbread

1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
juice and zest from 2 large limes (keep them separated)
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon kosher salt, divided
1/4 cup raw sugar
1 cup confectioner’s sugar
1 tablespoon tequila (optional)
flaky sea salt, such as Maldon

Beat butter and sugar till light and fluffy; scrape down the sides. Add half the lime zest, egg and vanilla extract and beat again; scrape down the sides. Add the flour and 1/4 teaspoon kosher salt and beat till just combined; scrape down the sides.

Place half the dough onto a floured work surface and roll into a log 1″ – 1 1/2″ in diameter. Repeat with the remaining dough. Wrap both logs in plastic and freeze for 30 minutes.

In a small bowl combine the raw sugar with the remaining 1/4 teaspoon kosher salt.

Sprinkle the sugar-salt mixture onto your work surface, in a line the same length as your dough log. Remove logs from freezer and – working with one at a time – roll in the mixture, pressing gently but firmly to adhere. Re-wrap the dough and freeze for at least one hour, or overnight.

Pre-heat your oven to 350 degrees; line 4 baking sheets with parchment paper.

Slice the logs 1/4″ thick and place about an inch apart on your baking sheets. Bake cookies for 8 – 10 minutes, or till golden brown around the edges. Transfer to wire racks, set over foil or waxed paper, to cool completely.

Whisk the confectioner’s sugar with the tequila (if using) and 1 tablespoon of your reserved lime juice. Whisk till smooth, adding more juice and/or confectioner’s sugar till glaze is thick yet pourable. Transfer to a ziploc bag (or disposable pastry bag) and snip a small opening in the corner. Drizzle the glaze over the cookies and sprinkle with the flaky sea salt and remaining lime zest. Let set completely prior to serving.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More cookies? Head over to Pinterest!

Margarita Shortbread l

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