Don't you adore the poetic fact that a sliced lemon looks like the sun itself?
Don't you just hate it when you can't come up with anything to write about?
Sometimes my desire to be more open with my readers is at odds with my reticent nature. Other times, I simply can't think of anything clever to say. All I can come up with is; "This is good. You really need *insert food here* in your life." My brain likes to take occasional mini-vacations from the over-thinking, over analyzing, and over worrying I put it through. I can't say that I blame
I take comfort in knowing that when all else fails, cookies can save the day, and the embarrassing moments spent staring into space. If people had a plateful of cookies on hand at all times, I think the world would be a much happier, less stressed out, place.
These cookies may be small, but they pack quite a lemony punch. They're sugar cookies laced with lemon zest, basil, and a hint of tequila. Sadly, I couldn't really taste the tequila. But if I make the recipe again, I'll play around with the ingredients until it takes on a stronger role.
Lack of hard liquor aside, the cookies are worth a go. If you're currently experiencing an early heat wave and the last thing you want to do is turn on the oven, let me assure you that these are worth the blast of heat that will assault your face every time the door opens. They're soft and tender, and with the hint of basil, you have permission to consider them somewhat healthy. :)
Lemon Margarita Cookies (recipe adapted from Chasing Delicious)
3/4 cup + 1 Tbsp. (6 ounces) granulated sugar
Zest of 1 large lemon
2 Tbsp. finely chopped basil leaves
1 3/4 cup (7 ounces) all-purpose flour
1/2 teaspoon baking Soda
1/2 teaspoon salt
1/2 cup (that's 1 stick) unsalted butter, softened to room temperature
1 room temperature egg
1 Tbsp. tequila
1 Tbsp. sour mix (you can replace this with fresh lemon juice)
1/2 cup superfine sugar (regular sugar will work too)
Place the 3/4 cup + 1 Tbsp. sugar, lemon zest, and basil into the bowl of a stand mixer (or any large mixing bowl if you're using a hand-held). Use your fingertips to rub the lemon and basil into the sugar until it becomes moist and fragrant; Set aside to marinate for a few minutes.
In a separate large bowl, whisk together the flour, baking soda, and salt; Set aside.
Add the butter to the sugar mixture, and, using the paddle attachment, beat everything together on medium speed until light and creamy. Add the egg and beat for an additional minute, scraping down the sides of the bowl as needed. Add the tequila and the sour mix and beat to combine. (Don't worry if it curdles.) Add the flour mixture and beat on low speed until just combined, try not to over-mix. Cover the bowl and refrigerate for about 3 hours.
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Place the 1/2 cup of superfine sugar into a large, shallow bowl.
For each cookie, measure out 1 Tablespoon of dough. Roll each cookie into a ball and toss each ball into the superfine sugar until lightly coated. Place the cookies on the prepared sheets, leaving about 1/2-inch of space between each.
Bake for 7-9 minutes, or until the edges are just beginning to turn light golden. Remove the sheets from the oven and let the cookies rest for about 5 minutes before transferring to a cooling rack.
Makes about 30-32 small cookies