Happy National Margarita Day! What better way to celebrate than with these delicious Margarita Sandwich Cookies? I’m not sure who decided that today is National Margarita Day, but it is seriously just what I needed! Last night we got out first real snowfall of the season. Not as much as they were predicting, but just enough to cover the ground and make me wish I had my toes in the sand with a margarita in my hand.
These bite-sized sandwich cookies taste just like a classic margarita! They’re certain to conjure up some wonderful memories of warm summer nights or a sun drenched vacation south of the border. Soft sandwich cookies filled with an amazing tequila-spiked buttercream filling. Not too big, not too small… just the perfect size!
Yield: 3 dozen sandwich cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
For the Cookies:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon table salt
1/2 cup unsalted butter, softened
1 ¼ cups sugar, divided
1 large egg
1 tablespoon plus 2 teaspoons grated lime zest, divided
2 tablespoons fresh lime juice
For the Lime Buttercream Frosting:
3 tablespoons butter, softened
1/2 tablespoon tequila
1/2 teaspoon grated lime rind
1 to 2 tablespoons fresh lime juice
1 1/3 cups powdered sugar
green food coloring
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cup of sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, 1 tablespoon lime zest, and lime juice; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Combine the remaining 1/4 cup sugar and 2 teaspoons of lime zest in a shallow bowl. Roll heaping teaspoons of dough into ball between your palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart. Flatten the dough balls with the bottom of a glass until they are about 1/4 inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake until cookies are puffed and set but not brown, 6-8 minutes. Cool cookies on cookie sheet until set, about 3 minutes, then transfer to wire rack to cool completely before filling.
To make the filling: in the bowl of a stand mixer fitted with the paddle attachment, beat butter, tequila, 1 tablespoon lime juice, lime zest, powdered sugar and green food coloring until light and fluffy. Add more lime juice if needed to reach the desired consistency.
To assemble, spread a layer of filling on the flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies.
Source: adapted from Whipped
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