Margarita Shortbread Cookies

[CWS4322]

I've been nibbling the dough--just waiting for 7 p.m. so I can use my oven during "off time" re: power rates. The dough is delicious, I hope the cookies are as tasty. The black pepper adds a nice touch as does the extra lime. I have a couple of secret ingredients as well.

[CWS4322]

Okay--I had to try these (meaning I couldn't wait for off-McGuinty time). I made them using a little "ice cream scoop" and flattened them using a glass dipped in flour. I baked them on a cookie sheet that I lined with parchement paper.

I brushed the tops with FRESH egg white to which I added 1 tsp tequilla. 1/2 of them were topped with pretzel salt, fresh ground pepper, and lime zest. The other half were just sprinkled with pretzel salt. Baked at 325 for 23 minutes. Opinion: yum-yum I liked the lime-pepper-salt combo more than just the salt.

[CWS4322]

Alix shared her Lemon Shortbread Cookie recipe, which I've followed to a "T". Below is how I interpreted Alix's recipe. For some reason, I wanted to start singing in Spanish.

1 cup butter
1/2 cup sugar
2 cups flour
2 T corn starch
Juice from 2-1/2 limes (about 5 T)
1 tsp tequilla
2 tsp triple sec extract
freshly ground pepper
lime zest (one of the limes)

1 egg white
1 tsp tequilla
lime zest
sugar or pretzel salt
freshly ground black pepper

Pulse the butter and the sugar in the FP. Add the remaining ingredients, pulse until a ball forms. Wrap in plastic wrap and chill 1/2 hour.

Line a cookie sheet with parchment paper. Preheat oven to 325. Use a "wee" ice cream scoop or a 1/2 T measure. Flatten the "balls" using the bottom of a glass dipped in flour. Brush with egg white + tequilla. Sprinkle with salt, freshy ground pepper, lime zest or sugar + lime zest. Bake for about 15-20 minutes at 325. They should be JUST a bit golden around the edges, be careful not to overbrown them.

My favorite is the lime zest-salt-pepper, the DH likes them straight with just egg wash and sugar. Definitely s/thing I'll make again. Thanks Alix for the inspiration!