Not all margaritas require salt. Or tequila. Or even lime.
Flan is fabulous, and sopapillas are sensational. But how about mixing it up this Cinco de Mayo by adding a super sweet twist to the usual Mexican dessert menu?
Here’s a quick cookie recipe that couldn’t be easier, requiring only flour, butter, sugar, baking powder, eggs and flavored extracts. Meringue powder is needed if you opt to decorate your sweet cocktails with royal icing. But if time (and energy)is limited, a simple frosting is fine as well. And replacing the salt on the rim of the “glass” with decorating sugar instead of margarita salt is an unexpectedly fun surprise.
Sugared shortbread cookies
(adapted from Bake at 350)
3 cups of unbleached, all-purpose flour
2 teaspoons of baking powder
1 cup of sugar
2 sticks of salted butter, cold
1 teaspoon of pure vanilla extract
3/4 tsp pure almond extract
- Preheat oven to 350.
- Combine the flour and baking powder, set aside. Cube the cold butter, add sugar, and cream in the mixer on medium high. Add the egg and extracts and continue to mix. Gradually add the flour mixture and beat just until combined, scraping the bowl well.
- The dough will be crumbly, so knead it together as you scoop it from the bowl for rolling.
- Roll onto a floured surface and, using a margarita-shaped cookie cutter, cut into glass shapes. Place on parchment-lined baking sheets. Freeze the “margaritas” on a baking sheet for 5 minutes before baking. Bake for 10-12 minutes.
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