Valentine’s Day is all about love and, well…we love margaritas. So on this heart-filled holiday, typically associated with candy and sweets, we wanted to marry our BAE (margaritas!) with a more traditional treat. Sweet, salty and delicious, these cookies will have you saying Te Amo and Te Quila.
- 1 1/2 sticks butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tbs. finely grated lime peel
- Few drops green food coloring
- 2 cups flour
- 1 package Margaritaville Margarita Gelatin mix
- 1/4 tsp salt
- 1 cup sanding sugar (1/2 cup for mixture)
- 1/2 tsp kosher salt (for mixture)
- Heart cookie cutter
Tequila Glaze Ingredients:
- 1 cup confectioners’ sugar
- 1 tbs water
- 1 tbs Margaritaville Gold Tequila
Beat butter and granulated sugar in large bowl until light and fluffy. Add egg, lime peel, and food coloring; mix well. Gradually beat in flour, gelatin and salt on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper.
Refrigerate 1 hour or until firm.
Pro Tip: Double the batch and freeze a full recipe for National Margarita Day on February 22!
Preheat oven to 350°F. Mix ½ cup of sanding sugar and kosher salt together. Roll each cold dough log in mixture to coat evenly. Cut dough into 1/4-inch thick slices.
One recipe makes approximately 3 dozen cookies.
If you prefer heart shaped cookies instead of round cookies, use a heart cookie cutter at this time before placing on the baking sheet. Place on ungreased baking sheets. If desired sprinkle a bit of additional sugar and salt mixture on tops.
Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
To create the tequila glaze, mix 1 cup confectioners’ sugar, and 1 tablespoon each water and tequila in small bowl until smooth.
Drizzle glaze over cooled cookies. If desired, sprinkle lightly with additional sanding sugar. Let stand until glaze is set.