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Cookies - Margarita

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The taste of Tequila and Lime reminds me of . . . Wisconsin!  I know Wisconsin is pretty far north of the border but it is where I tasted one of the best Margarita.  My sisters wedding anniversary was held at a Mexican joint in our home town - and all of our cousins were there.  It was a great time.  I still have a picture of my mom and dad surrounded by all the cousins and grand-kids.  Ah they were in their element - even if their eastern European background didn't include much agave

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngTequila
cherry.pngTriple Sec

 

 What is the difference?

Hi-Proof Ingredients:

Makes about 32 martini shaped cookies

  • 1 Family size package (17 oz) Cocktail Cookie Hi-Proof Baking Mix
  • 2 TBSP tequila
  • 2 TBSP lime juice
  • 2 TBSP + 2 TSP triple sec

 

Hi-Proof Directions:

In a large bowl and using a hand mixer on medium combine the Cocktail Cookie Hi-Proof Baking Mix and the cocktail ingredients. Small granules will form, turning into small balls and eventually one large ball.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to the 375 degrees. Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

NOTE:  If the dough does not "ball up" add another tsp of liquid.  If the dough is too "sticky" then add some flour.

Lo-Proof Ingredients:

Makes about 40 margarita shaped cookies 

  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup softened butter or margarine
  • 2/3 cup sugar
  • 1 egg
  • 1 TBSP tequila
  • 1 TBSP triple sec
  • 2 tsp lime juice

Lo-Proof Directions:

Sift together flour, salt and baking powder.  In a separate mixing bowl combine butter, sugar, egg and cocktail ingredients.  After it is mixed well turn the mixer up to medium and whip together for about 2 minutes until light and fluffy.  Gradually add in the flour mixture. The mixture will increasingly become thick and will eventually "ball up".  Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

Presentation

I like to brush on a bit of Tequila on each cookie as they come out of the oven.  I find this enhances the flavor.

Margarita glaze: Combine 2 cups powdered sugar with 2 TBSP tequila, 2 TBSP triple sec and 2 TSBP lime juice. Mix, spread and enjoy. For a "glassy" look I sometimes substitue 1/2 cup of the powdered sugar with large granulated cane sugar. The cane sugar doesn't dissolve as much and looks a little like "ice".

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Baking Mix

 

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