Makes 5 dozen or 20 (3 cookie) servings.
Prep Time: 15 minutes
Refrigerate Time: 1 hour
Cook Time: 12 to 15 minutes per batch
INGREDIENTS
2 cups flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
1 egg
1 tablespoon finely grated lime peel
1 teaspoon McCormick® Pure Orange Extract
1 teaspoon McCormick® Sage, Rubbed
1/4 cup sanding sugar
1/4 teaspoon kosher salt
Tequila Glaze (recipe follows)
DIRECTIONS
1. Mix flour and 1/4 teaspoon salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, lime peel, extract and sage; mix well. Gradually beat in flour mixture on low speed until well mixed. Divide dough in half. Form each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in wax paper.
2. Refrigerate 1 hour or until firm.
3. Preheat oven 350°F. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets.
4. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Drizzle Glaze over cooled cookies. Let stand until glaze is set.
Tips
Tequila Glaze: Mix 1 cup confectioners’ sugar, and 1 tablespoon each water and tequila in small bowl until smooth. (Or omit tequila and use 2 tablespoons water.)
Test Kitchen Tip: Sanding sugar, also known as decorator’s sugar, is a large crystal sugar that will not dissolve when baked. It can be found in the baking aisle of some groceries, housewares and craft stores, and online specialty stores.
NUTRITION INFORMATION
per serving
Calories: 183
Fat: 7 g
Carbohydrates: 28 g
Cholesterol: 29 mg
Sodium: 108 mg
Fiber: 0 g
Protein: 2 g
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