Monday, December 21, 2015

Tequila-Olive Oil Shortbread

Every year I make cookie platters for co-workers. I used to have to make a bunch - when Jake was part of a crew - now it's just for the guys at my office. This year, I went with some booze-kissed cookies and included some tequila shortbread.

  • 3 C 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) + more for sprinkling
  • 1/2 t fleur de sel + more for sprinkling
  • 1 C olive oil

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. Sprinkle with salt and zest; cut score marks for the squares or rectangles. 

Bake until the surface feels firm to the touch and is slightly golden around the edges, approximately 40 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.

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