Saturday, February 5, 2011
Margarita Cookies, because 'Snowball Cookies' seems cruel at this point
As you make this dough, you will scratch your head and say 'this can't be right....' There are no eggs in the batter and the amount of powdered sugar seems off. But stay the course my friends. These cookies are the reason Martha can make being socially retarded and borderline witchlike (I say this with love - I adore her) into a badillion dollar empire.
These cookies are heaven on earth - sweet and salty with a fierce wallop of citrus. They're like eating a margarita and a perfectly crumbly french pastry at the same time. Okay now that I say that out loud I realize that doesn't sound that awesome but trust me. They're the kind of cookie you don't want to know how many the recipe makes because it's too depressing to do the math of how many of them you've eaten. Then again, isn't that what you want in a cookie?
I hope you all are having a heck of a weekend. $65 CSN giveaway coming TOMORROW!
Margarita (Snowball) Cookies
From Martha Stewart's 'Cookies' Cookbook
3/4 cup (1 1/2 sticks) salted butter, room temperature (martha uses unsalted - I say bring it)
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt (maybe use kosher if you've used salted butter)
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.