The flavor of margarita in a shortbread-style cookie and sweet ending for your Cinco de Mayo celebration. Enjoy as a cookie or ice cream sandwich.
Fresh lime zest and a sprinkling of sea salt and turbinado sugar make for a sweet and tart combination and a guaranteed fiesta in every bite in these margarita cookies!
I came by this recipe in Cooking Light~ the actual recipe is for Margarita Ice Cream Sandwiches and a tasty way to cool down after consuming all those fiery peppers or jalapeños. :)
You can make your cookie dough in advance, wrapping in plastic wrap and chilling in the fridge until ready to bake.
Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
5 teaspoons grated lime rind, divided
2 tablespoons fresh lime juice
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon table salt
1 teaspoon turbinado sugar
1/2 teaspoon coarse sea salt
2 cups vanilla reduced-fat ice cream, softened
2 cups lime sherbet, softened
Preparation
Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy. Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk. Add flour mixture to butter mixture, and beat just until combined.
Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
Preheat oven to 350°.
Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt. Bake at 350° for 10 minutes or until edges are lightly browned. Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.
Place softened vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together. Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie. Cover each sandwich with plastic wrap; freeze 4 hours or until firm.
Cinco de Mayo Margarita Cookies + Ice Cream Sandwiches
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 large egg
- 5 teaspoons grated lime rind divided
- 2 tablespoons fresh lime juice
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon table salt
- 1 teaspoon turbinado sugar
- 1/2 teaspoon coarse sea salt
For Ice Cream Sandwiches
- 2 cups vanilla reduced-fat ice cream softened
- 2 cups lime sherbet softened
Instructions
- Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.
- Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk.
- Add flour mixture to butter mixture, and beat just until combined.
- Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
- Preheat oven to 350°.
- Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper.
- Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
- Bake at 350° for 10 minutes or until edges are lightly browned.
- Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.
To make ice cream sandwiches:
- Place softened vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together.
- Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie.
- Cover each sandwich with plastic wrap; freeze 4 hours or until firm.
Find a fiesta of flavor and more recipes for your Cinco de Mayo celebration, HERE.
These look too good with or without ice cream!
Thanks for sharing. I’ll be making these this weekend for sure! Ole’!!
Wow, they really look delish!
Mary, you wouldn’t have to twist my arm to eat a handful of those delicious cookies! xo
Pinning these for later. So pretty and look delicious.
What a perfect sweet for an ending to a Cinco de Mayo meal!
Mary, these look fantastic, and what a flavor punch. Sweet, salty, lime, vanilla, unreal! Keeper. Love the presentation. xo
Absolute YUM….
PRETTY cookies!!! The salt is a neat twist. Like a real margarita!!!! :-)
Oh, I will be making these!!!! I love the flavors in a good margarita, and have never met a shortbread cookie I didn’t like!
ole you are having fun across the border!
MMMM, these loom awesome. Thanks for another winner!!!!!!!!!!! Hope you get this:):):) XO, Pinky
whoops, typo. Meant LOOK awesome:)
Yum! Wouldn’t mind one or three of these now:@)
Yum, yes please!
Great recipe, the cookies look tasty
A new-to-me recipe–and the perfect ending to any Tex-Mex meal. I can just imagine the refreshing coolness after a fiery bowl of chili. Delicious~!
Its breakfast time but now I want margarita ice cream sandwiches!
They look so delicious. A really great treat.
These would be the perfect end to a spicy, Mexican meal! They look delicious and I love the specks of lime zest in the cookies.
Oh, what a fun cookie! Festive too!
YUM!!!! I’m loving this cookies! Thanks sweet friend for the recipe..I will make them soon! Happy 5 de Mayo! Big hugs,
FABBY
Oh yum! happy cinco de mayo!
– The Tablescaper
You can’t get anything better than the combination of shortbread and “margarita”!!!….a perfect compliment to the celebration….making these beauties for the next girl’s get together…Definitely will be a hit!!
Reblogged this on homeiswheretherootslead.wordpress.com.
Visiting from Marvellous Mondays. These look delicious, I love all the refreshing flavours in them. I co-host Sweet and Savoury Sunday and would love for you to stop by and share these and other recipes with us . Have a great day!