Skip to main content

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:

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!

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

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

    ReplyDelete
  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!

    ReplyDelete
  4. A tequila drizzle!!! Perfect!

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P