I caused a bit of drama when I announced that I wouldn’t be making my coconut cupcakes this 4th of July. It’s just too damn hot to be working with that much butter! Instead, I used a recipe for Margarita Cookies that my Mom recommended to me. Believe me, this recipe was 1000 times easier than working with two pounds of butter and cream cheese – and practically frosting your cheeks while cleaning up dripping frosting in the overly heated kitchen. I exaggerate, yes.
I’m not sure what part of Margarita Cookie is patriotic – but these cookies got just as many compliments as the coconut cupcakes did in previous years. I promised many I’d post this recipe – pronto.
- 2 cups AP flour
- 3/4 tsp fine sea salt, divided
- 1 cup unsalted butter softened
- 1 cup sugar, divided
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Zest of one lime
Combine flour and 1/2 tsp sea salt in medium bowl and mix well. Cream butter in mixer for one minute and add 3/4 cup sugar. Beat on medium speed for 3 minutes until light and fluffy. Add egg yolk, lemon juice, and lemon zest. Beat for 2 more minutes. Slowly add flour and salt mixture and mix on low speed until dough comes together.
Combine the lime zest, the remaining 1/4 cup of sugar and the remaining 1/4 teaspoon sea salt in a shallow dish or plate for rolling.
Roll the dough into 1 1/2 to 2 inch diameter logs then roll in the sea salt mixture. Roll up logs in plastic wrap and refrigerate for 30 minutes to over night. Line cookie sheet with parchment. Slice 1/4 inch think and bake at 350 degrees for 9 to 11 minutes or until just lightly browned on the bottom. Cool on baking sheet for 1 minute and transfer to a wire rack.