SUGAR-RIMMED MARGARITA COOKIES

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Sugar-rimmed margarita cookies

Updated: December 22, 2010 2:36AM

MAKES 5 DOZEN COOKIES

2 cups flour

¼ teaspoon salt

¾ cup (1½ sticks) butter, softened

1 cup granulated sugar

1 egg

1 tablespoon finely grated lime peel

1 teaspoon pure orange extract

1 teaspoon rubbed sage

½ cup sanding sugar (see Note)

½ teaspoon kosher salt

Preheat oven 350 degrees. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into ¼-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

For glaze: In small bowl, combine confectioners’ sugar, water and tequila until smooth. To substitute for tequila, add 1 additional tablespoon water. Drizzle glaze over cooled cookies; let stand until glaze is set.

Note: Sanding sugar, also known as decorator’s sugar, is a large crystal sugar that will not dissolve when baked. It can be found in some supermarkets and housewares and craft stores.

McCormick Spices

Nutrition facts per cookie: 64 calories, 3 g fat, 1 g saturated fat, 10 mg cholesterol, 10 g carbohydrates, 7 g sugars, 1 g protein, 96 mg sodium, 0 g fiber