To: Sydney From: Kelly

Let me start by saying that these cookies are everything you love about margaritas. A hint of tequila, the smell of lime, and the crusted salty edges. Not only was I impressed at how well these cookies matched the liquid form, but I was also amazed at how delicious these smelled coming out of the oven. I was almost tempted to grab a book and head to the pool.

Ingredients:

Seen at smittenkitchen.com

(For 50 cookies…just enough to share!)

• 2 sticks unsalted butter, at room temperature
• 2/3 cup confectioners’ sugar, sifted
• 2 large egg yolks, at room temperature
• Pinch of salt
• 2 teaspoons tequila
• Grated zest of 2 limes
• Grated zest of half an orange
• 2 cups all-purpose flour

Coating:

• 1/2 cup coarse sugar
• 2 teaspoons flaky sea salt*

*Flaky sea salt is key. If using table salt, use half this amount.

Now for the meaning behind the cookie…It took me awhile to figure out what I wanted to bake for Sydney, but once my eyes lit upon the words ‘margarita’ and ‘cookie’ in the same sentence I knew I had found my match. So many good memories that I’ve had with Sydney have been shared over a margarita (strawberry with sugar, please).

Sydney was always good about brining the group together and reminding us that no matter how busy things got, there was always time to stop and enjoy each other at happy hour. One of my favorite memories we shared was a happy hour to top them all. Sydney picked everyone up from campus that day. Windows down, music blaring Michael Jackson “Will You Be There,” and the group getting progressively louder and louder as we grew, screaming in greeting as we added on, embarrassing each new girl as the surrounding students looked on in confusion. It was a perfect day. Everyone was together and differences were forgotten. It was moments like those that were thanks to Sydney. She always seemed to know just what we needed. Thanks Sydney 🙂

Directions:

1. Mix the butter in bowl until smooth. Add confectioners’ sugar and beat again until smooth.

2. Beat in 1 egg yolk, followed by salt, tequila, grated lime and orange zest.

3. Add in flour and beat just until it disappears.

4. Gather the dough into a ball and divide in two. Wrap each half in plastic wrap and refrigerate for 30 minutes.

5. Shape each piece of dough into log that is about 1 inch thick. Don’t worry if it looks lumpy and misshapen. You can go back and toy with the shape later.

6. Wrap the logs in plastic and chill for 2 hours (or leave in refrigerator up to 3 days.)

7. Preheat oven to 350°F. Line baking sheets with parchment paper.

8. Whisk remaining egg yolk to form glaze. Mix the coarse sugar and flaky salt and spread out on piece of wax paper.

9. Remove dough from refrigerator, unwrap, then brush with egg yolk glaze. Next, roll dough in sugar/salt mixture. Press gently if needed to get mixture to stick.

10. Bake the cookies for 12 to 14 minutes until they are set but not browned. (Mine got a little browned but they still tasted good!)