I’m going to do something very uncharacteristic. I’m going to keep my blog post relatively short and sweet. So for those of you who have come to know and love my long-winded stories about why I made what I made that day, I’m sorry. For those of you who read these stories and wondered “What on earth does this have to do with her recipe?”, you’re welcome. Consider this my gift to you.
My reason for skipping my usual ten paragraph preamble is that I am tardy with my posting. I would completely miss the Cinco de Mayo holiday (those of you on the east coast are probably already into your second margaritas as I type) if I rambled on forever and checked my grammar. Let’s face it, the cookie recipe is probably of no use to you for any of tonight’s festivities, but at least the margarita recipe is about as easy as it gets (tasty too.) Save the cookie recipe for your first summer barbecue.
These fun margarita-shaped sugar cookies are something that everyone can partake in–and still drive home safely. The margaritas themselves? Not so much. These are potent, so people, pace yourselves. You don’t want someone posting pictures of you doing the post-margarita Mexican Hat Dance all over your Facebook page, do you? I don’t know, maybe you do. Regardless, have a great, guacamole-filled night. Ole! Here are a few extra tips for this duo of Cinco de Mayo creations:
- When making the cookies, if the dough has become too soft during the rolling and shaping process, chill the cookie sheet for 15 minutes prior to baking. This will ensure that the cookies retain their shape throughout the baking process.
- If you want to give the cookies an extra “margarita” touch, replace the orange zest in the cookie dough with lime zest.
- I purchased my cookie cutter from Sugarcraft.com for about $2.00, but if you don’t have a cookie cutter, then you could always make a pattern out of waxed or parchment paper and trace it.
- Feel free to play around with the juice ratios in the margarita recipe. You can also add a few sprigs of mint to the pitcher, if desired.
- The margarita mix can be refrigerated overnight.
Margaritas for Everyone: Cookies and Cocktails
For the margarita cookies (makes about 24)
Margarita glass cookie cutters
Royal icing in white and green
Gumdrop candies shaped like fruit slices
Roll, cut, and bake the margarita glass cookies according to the sugar cookie dough recipe on this other post. Color half of the royal icing green (unless of course you are making mango margaritas!) Leave the rest of the royal icing white. Pipe the green icing around the top of the “glass,” leaving a small strip at the top. Pipe the white icing around the “stem.” After the piping has dried, thin both icing colors with lemon juice and flood the interiors of the outlines with the colors. After the icing has dried (let it set for at least an hour), pipe white icing onto the top strip at the top of the glass. Dip the top of the glass in coarse sugar, so that it looks like salt around the rim. If the gumdrop fruit slices are thick, trim them lengthwise. Pipe some royal icing onto the glass, and adhere the “lime” to the glass. Allow to dry for at least one hour, preferably several hours, so that the lime sticks.
1 liter tequila (recommend Patron)
2 cups Cointreau or Triple Sec
1 1/2 cups pomegranate juice
1 cup orange juice
1/2 cup lime juice
In a large glass pitcher, combine the tequila, Cointreau, pomegranate juice, orange juice, and lime juice. Fill a cocktail shaker with ice, and add about 1 cup of the margarita mix; shake well. Strain into a cocktail glass and serve. Repeat with the rest of the mix.