Margarita Almond Shortbread Cookies

Yesterday was National Margarita Day (who knew??). I thought I would make a margarita to celebrate. I love the sweet/tart tanginess of a margarita, and I wondered if I could put that flavor into a cookie. I started poking around and found lots of delicious sounding cookie recipes. But since it was already the evening of National Margarita day, I needed something quick and easy so I could get on with the celebrating. 

I've made this awesome Almond Flour Shortbread cookies from King Author flour a gazillion times. They are quick and easy and...bonus! Less that 1/2 the butter of regular shortbread. Did I mention also delicious and you can flavor them with all kinds of things?

Margarita Almond Shortbread

First, mix yourself a Margarita. You're going to need it for the recipe (really!). 

Preheat to 350.

Cookies:

1 cup almond flour

3 tablespoons softened butter

3 tablespoons confectioners’ sugar

1/8 teaspoon salt

Zest of one large lime

Glaze:

1 Cup powdered sugar

1  T Tequila

1  T Margarita

A pinch of salt

A squeeze of lime

Optional: lime and orange zest for garnish

Mix all of the cookie ingredients together with a mixer or by hand until a they form stiff a dough.

Place a piece of parchment paper on a baking sheet. Use a small scoop or a spoon to scoop dough onto the prepared baking sheet. Arrange the balls of dough an inch or so apart, then press them flat to about 1/4" with your fingers or a fork. 

Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top. Let them cool before glazing. 

To make glaze: 

Put sugar into a bowl and add rest of glaze ingredients. Stir till smooth, adding water if you need to thin it a bit. Top each cookie with a spoonful of glaze, then garnish with zest. Enjoy!