..anyone else a lover of Judy Bloom? I’m sure she’d punch me square in the face for sacrilegiously using her book title in this clearly not-intended-for-childhood-audiences way, but…what are you gonna do about it Judy? Huh???!!! Yeah, that’s what I thought (ummm…please don’t sue me, I’ll provide you with free Margarita cookie samples! That should make up for it right?)
I am most definitely not a tequila person due to…shall we say a couple of previous horrendously horrible experiences. But in cookie form? Sign me up! The citrusy-salty-boozy combo in these cookies are nicely balanced with a delicious sprinkling of crunchy cane sugar on top. So many textures! Crunchy, but also soft-ish??!! These cookies have all the things (well, they’re missing super soft textures like pudding, but if you want to turn these into sandwich cookies by making yourself some lime pudding/ frosting and slapping some of it between two of these babies, that would fulfill that brief as well. Or just crush up and sprinkle these on top of pudding? Or just dip them in your margarita! (no judgments 🙂 that actually sounds seriously delicious to me too).
I had a few other possibilities for cheesy titles for this one, so what are people’s thoughts on the choice I made vs the following considerations?:
Margarita My Words, It’s High Lime For You to Make These Cookies
Te-quil-a Mocking Bird…Just Get Him Drunk on Margarita Cookies 😉
….you’re right, those two are just so-so/ subpar (You were right Kevin! Husband approved title 🙂 . I actually often have trouble determining which is the best pun – ’cause apparently I think I’m so awesome like that 😉 – so I strong arm Kevin into providing sound advice on hilarity. You’ve added that to your resume as a super important skill right Kevin? 😉 ).
As a big lover of a salty-sweet combo, I actually enjoyed these cookies so much that I’ve also made two alternate versions of them – a strawberry margarita version (replacing the lime zest with some pulverized freeze dried strawberries and switching out the lime juice and tequila in the glaze for raspberry sourpuss – this one was also super delicious!), as well as a pumpkin spice version (just removing all the limy stuff and adding in some pumpkin pie spices. This one was OK, but not really worth bragging about. Not the kind of cookie you’d want to take home and introduce to your parents and commit to for life or anything though 🙂 ).
It would be an absolute lime (punishable with up to 25 years) to miss out on these! Why not find an excuse to embrace your inner salty sailor and ward off scurvy at the same time by consuming some much needed bootleg liquor and some lime juice?
Yield: 2-3 dozen cookies
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup coconut oil
- 1/4 cup vegan butter, softened
- 3/4 cup 1 1/2 sticks butter, softened
- 1 cup cane sugar
- 1 egg replacer
- 1 tablespoon finely grated lime zest (zest from about 2 small limes)
- 1/4 teaspoon orange extract
- 1/2 cup sanding or raw sugar
- 1/2 teaspoon coarse or finishing sea salt
- 1 cup icing sugar
- 1 tablespoon orange liqueur (I used Cointreau)
- 2 tablespoons tequila
- 1-2 teaspoons lime juice
- Sift together flour and salt in a medium bowl and set aside.
- In a large bowl, beat together coconut oil, butter and sugar in large bowl with an electric mixer on medium speed until light and fluffy. Add egg replacer, lime zest, and orange extract.
- Gradually beat in flour mixture on low speed until well mixed.
- Divide dough in half and form each half into a log about 9 inches long and 1 1/2 inches in diameter and wrap in plastic wrap (or wax or parchment paper is fine too).
- Refrigerate for about an hour, or until firm.
- Preheat oven 350°F and line a baking sheet with silpat or parchment paper (or lightly grease).
- Mix sanding/ raw sugar and coarse sea salt in a small bowl.
- Remove dough from the refrigerator and slice log into 1/4 inch slices. Coat both sides (or just the top if you prefer) in sugar/salt mixture and place on baking sheet (these don’t spread much if at all, so you should be able to place them fairly close together. If desired (or particularly if you’re having trouble getting the salt/ sugar mixture to stick) sprinkle a bit of additional sugar and salt mixture on tops.
- Bake 12 to 15 minutes or until lightly browned around the edges. Cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely
- While cookies are cooling, make glaze by whisking together icing sugar, orange liqueur, tequila and lime juice in small bowl until smooth. If too thick add more of your preferred liquid (orange, lime or tequila). If it’s too thin, whisk in more icing sugar.
- Drizzle glaze over cooled cookies and lightly sprinkle the tops with more of your salt/sugar mixture if desired. Let stand until glaze is set.