These cookies are a wonderful way to celebrate Cinco de Mayo. Adapted from Smitten Kitchen via Dorie Greenspan’s Sablés au Citron.
Makes about 24 cookies
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup powdered sugar, sifted
2 large egg yolks, room temperature
Pinch of salt
1 teaspoons tequila
1 tablespoon grated lime zest
2 teaspoons grated orange zest
1 cup all-purpose flour
1/4 cup clear sanding sugar
1/2 teaspoon sea salt
In the bowl of a mixer, place the butter. Beat at medium speed until it is smooth. Add the sifted powdered sugar and beat until the mixture is smooth and silky. Add 1 egg yolk and beat until smooth. Add salt, tequila, lime and orange zests. Reduce the mixer speed to low and add the flour, beating just until just combined. Shape dough into a log about 1 inch by 9 inches, and wrap in wax paper or plastic wrap. Refrigerate for about 2 hours.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt. Spread the mixture on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with egg yolk. Roll the logs in the sugar mixture, pressing gently to get it to stick. Using a sharp slender knife, slice each log into cookies about 1/4 inch thick. Place the cookies on prepared baking sheets, leaving about 1/2 inch space between them. Bake for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies, still on parchment, to cooling racks to cool completely.
Store cookies in an airtight container for up to 5 days at room temperature.