Sunday, February 22, 2015

Salted Margarita Shortbread for #NationalMargaritaDay


Tequila and I are not actually very good friends. Maybe I need to buy more expensive tequila. But I am a fan of cooking with it!

Still when I saw an invitation from my blogging pal Heather at girlichef to make something for #NationalMargaritaDay, I jumped right in. Last year I made Top Shelf Truffles. I considered doing something savory this year, but opted for a margarita shortbread cookie kissed with a tequila drizzle. Salud!

Ingredients
Shortbread
  • 3 C white whole wheat flour
  • 1-1/4 C organic granulated sugar
  • 1 T tequila
  • zest from 1 organic lemon (you can use a lime, but we have a Meyer lemon tree in our yard - and I like to use what I have)
  • 1/2 t fleur de sel 
  • 1 C olive oil
Glaze
  • 1 C organic powdered sugar
  • 1 T freshly squeezed lemon juice (or lime juice)
  • 1 T tequila
  • salt (I used a green-hued smoked salt)

Procedure
Shortbread
Preheat the oven to 325 degrees F. 

In a large mixing bowl, whisk together the flour, sugar, tequila, lemon zest, and fleur de sel. Pour in the olive oil and stir until the dry mixture is completely incorporated into a cohesive ball.

Transfer the dough to a baking dish - I used a 9"x13" rectangle. My stoneware didn't require greasing, but you might want to grease your dish first. Use your fingers to press the dough into an even layer. Prick the surface of the dough all over with a fork; I also cut score marks for the squares. 

Bake until the surface feels firm to the touch and is slightly golden around the edges, approximately 50 to 55 minutes. Remove from oven, re-score the shortbread, and let cool for 20 minutes. 

Using a very sharp knife, slice the shortbread into the squares. Let cool completely before removing from the pan.

Glaze
While the shortbread cools, make glaze. Mix 1 C powdered sugar, and 1 tablespoon each water and tequila in small bowl until smooth. (Or omit tequila and use 2 tablespoons water.)

To serve place your shortbread squares on a plate and drizzle with glaze. Sprinkle with salt to garnish.


Here's how the rest of the crew celebrated...


Margaritas:
Margarita-inspired food:

16 comments:

  1. Oh, you've found another of my weakness - shortbread! Would it be wrong to nibble on these all day as I made my way through the cocktails? These sound soooo delicious, Cam!

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    Replies
    1. They were delicious! Thanks for hosting this great event.

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  2. oh gosh...that glaze is talking to me! Holy YUM!!! Happy National Margarita Day!

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  3. The quality of the tequila definitely matters if you don't want a hang over :) I prefer silver tequilas to gold. I've never cooked w tequila before but this shortbread seems like the perfect place to start!

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  4. If (and when) I make these, I'm not going to want to share them with anybody! That tequila glaze....Yum!!!

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    Replies
    1. You don't have to share...tell them I said so!

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  5. These sounds so delicious with tequila on top of the shortbread and in the glaze. Perfection

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