2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
1 large egg yolk, at room temperature
Pinch of salt
2 teaspoons tequila
Grated zest of 4 limes*
Grated zest of one orange
2 cups all-purpose flour

Approximately 1/2 cup clear sanding or other coarse sugar
2 – 3 teaspoons Kosher salt
1 large egg yolk, at room temperature

1. Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, place the softened unsalted butter. Beat at medium speed until the butter is light, smooth, and creamy. This initial creaming incorporates air, which is essential for a tender cookie texture.

2. Add Sugar and Continue Mixing: Gradually add the sifted confectioners’ sugar to the creamed butter. Continue to beat at medium speed until the mixture is fully incorporated, smooth, and appears light and silky. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.

3. Incorporate Wet and Aromatic Ingredients: Beat in the single egg yolk until fully blended. Following this, add the pinch of salt, the two teaspoons of tequila, and the freshly grated lime and orange zests. Mix until these flavorful ingredients are just combined throughout the butter mixture. Be careful not to overmix at this stage.

4. Add the Flour: Reduce your mixer speed to low. Gradually add the all-purpose flour, beating only until it just disappears into the dough. It is crucial to underbeat rather than overbeat the dough once the flour is added. Overmixing can develop the gluten, resulting in tough cookies. If you notice any remaining flour that hasn’t fully incorporated, gently blend it in with a rubber spatula by hand.

5. Prepare and Chill the Dough: Turn the freshly mixed dough out onto a piece of plastic wrap. Gently gather it into a ball and then divide it in half. The dough will likely be quite sticky at this stage, so working quickly is key. Separately wrap each half of the dough securely in plastic wrap. Place both wrapped dough portions into the refrigerator to chill for approximately 30 minutes. This chilling period helps the dough firm up, making it easier to handle.

6. Form the Dough Logs: Lightly dust a smooth work surface with a small amount of all-purpose flour. Take one chilled dough portion and, working quickly, form it into a log approximately 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. The dough may still be somewhat sticky, so use just enough flour to prevent excessive sticking, but avoid kneading extra flour into the dough, as this can alter its texture. Repeat with the second dough portion. Wrap both logs tightly in plastic wrap again and refrigerate them for a minimum of 2 hours. For convenience, these dough logs can be wrapped airtight and stored in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

7. Preheat Oven and Prepare Baking Sheets: Position your oven racks to divide the oven into thirds, ensuring even baking. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this prevents sticking and makes cleanup easier.

8. Prepare the Sugar Coating: In a small bowl, whisk the remaining egg yolk with a teaspoon of water until the mixture is smooth and liquid enough to be brushed easily onto the dough. This egg wash will help the sugar and salt adhere.

9. Combine Sugar and Salt: In a separate, shallow dish or on a piece of parchment paper, thoroughly mix the coarse sugar and Kosher salt. This creates the signature margarita rim effect for your cookies.

10. Coat and Slice the Cookies: Retrieve the chilled dough logs from the refrigerator and unwrap them. If there’s any excess flour from shaping, gently brush it off. Lightly brush the surface of each dough log with the prepared egg yolk wash. Roll the logs generously in the sugar and salt mixture, pressing gently if necessary to ensure the coating adheres well. For better adhesion, you can place the parchment paper with the sugar/salt mixture over the dough log and roll it, pressing the mixture into the dough. Using a sharp, slender knife, slice each coated log into cookies approximately 1/4 inch thick.

11. Arrange and Bake: Place the sliced cookies on your prepared baking sheets, leaving about 1/2 inch of space between each cookie to allow for slight spreading.

Bake the cookies for 10 to 14 minutes, or until their edges are just set but not yet browned. You want them to retain a pale color to preserve their tender texture. Once baked, transfer the cookies carefully to wire cooling racks and allow them to cool completely to room temperature. They will firm up as they cool.

Once completely cooled, these Margarita Cookies should be stored in an airtight container at room temperature. They will maintain their freshness and delicious flavor for about 5 days – if they last that long! It’s important to note that due to their distinctive sugar and salt coating, these cookies are not suitable for freezing. The coating tends to melt and become sticky upon thawing, compromising their texture and appearance.

In the spirit of experimentation, an attempt was made to create a gluten-free version of these Margarita Cookies by substituting the all-purpose flour with a gluten-free flour blend and adding xanthan gum. Unfortunately, this particular substitution did not yield successful results.

The gluten-free cookies, despite retaining their wonderful margarita flavor, tragically fell apart and crumbled almost completely upon handling. While a few managed to hold their shape enough for a photograph, the majority were inedible due to their extreme fragility. This experience highlights a common challenge in gluten-free baking: direct substitutions often require significant adjustments beyond just swapping flour types, especially in shortbread-style recipes where gluten plays a crucial structural role.

For those requiring gluten-free options, it is highly recommended to seek out recipes specifically developed and tested by gluten-free bakers. While the ambition to create a delicious gluten-free treat for a loved one was strong, the outcome demonstrated that some recipes are best enjoyed in their original form. The incredible flavor profile of these Margarita Cookies, particularly the salty-sweet essence, was still present in the crumbled bits, reinforcing just how wonderful the original recipe truly is. Therefore, for a guaranteed successful and delightful cookie, sticking to the all-purpose flour version is strongly advised.