Enjoy your favorite happy hour cocktail in cookie form! The buttery shortbread dough features lime zest and tequila. The icing is spiked with booze, too!

Jessica Havel
Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
20 mins
chill:
3 hrs
bake:
12 mins to 15 mins at 325° per batch
Servings:
36
Yield:
36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat butter with a mixer on medium 30 seconds. Add powdered sugar, lime zest, tequila, and vanilla. Beat until combined, scraping bowl as needed. Beat in flour, cornstarch, and salt.

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  • Divide dough in half. Shape each portion into a 10-inch roll. Coat each roll with coarse sugar. If desired, sprinkle rolls with additional lime zest. Wrap rolls in plastic wrap or waxed paper. Chill 3 hours or until firm enough to slice.

  • Preheat oven to 325°F. Line cookie sheets with parchment paper. Using a sharp, thin-bladed knife, cut rolls into 1/4-inch slices. Place 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes or just until bottoms are golden. Transfer cookies on parchment to wire racks to cool. Drizzle cooled cookies with Tequila Icing. If desired, sprinkle with additional lime zest.

Tequila Icing

In a medium bowl combine 1 cup powdered sugar, 1 Tbsp. tequila, and 1 Tbsp. milk. Whisk until smooth, adding more milk, 1 tsp. at a time, to reach spreading consistency.

Nutrition Facts

82 calories; total fat 4g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 10mg; sodium 79mg; potassium 9mg; carbohydrates 10g; fiber 0g; sugar 5g; protein 1g; trans fatty acid 0g; vitamin a 119IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 11mcg; vitamin b12 0mcg; calcium 3mg; iron 0mg.
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