Daily Inspirations and Adventures

The memories are wonderful for me, too!

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I should have left your entry on top for a few days, but, I must blog on!

Today I went to an estate sale.  I purchased some fabric at a great price.  (5 yards of beautiful silk for $1.00, etc.)  At first it was thrilling to get such great deals.  After a while,  I started being depressed, thinking about a sewer’s beloved stash that was going to strangers.  Then, I decided that I loved all the fabric I bought and it would be an honor to sew the fabric that was loved enough to be bought twice!

I thought you might like to add these cookies to your repertoire.  I’ll also make  sure Kitty reads our Blog today, since she loves Margaritas!


This recipe makes a lot of frosting, but these cookies are best with big, fluffy piles of frosting on top! I like to use every last bit of the frosting on these cookies, but like I said, this is one of my favorite frostings ever!

I need to warn you before you make these. They are addicting. It is practically impossible to stop eating them. And they are twice as good the next day! They keep beautifully in an airtight container for about four days, but they are best on the first two days. These take hardly any time at all to make and are worth every second, so try them out! You’ll be very glad you did! Enjoy!

Margarita Lime Cookies with Margarita Buttercream Frosting

Makes 2 dozen


3 tablespoons lime juice
1/4 cup milk (soy or rice for vegan)
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg (1 tablespoon ground flax seeds, plus 3 tablespoons water for vegan)
1 tablespoon tequila (optional)
2 teaspoons finely grated lime zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt

1/2 cup shortening
1/2 cup (1 stick) butter or margarine, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla
1/4 cup lime juice
1 tablespoon tequila (optional)
1 teaspoon finely grated lime zest

To make the cookies: Preheat the oven to 350 degrees and line 2 baking sheets with parchment or Silpat sheets.

In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, then add the lime juice, zest, and milk (and tequila, if using); mix well. Sprinkle half of the flour mixture over the wet ingredients; stir until combined. Sprinkle the rest of the dry ingredients on top and mix until combined.

Drop tablespoonfuls of batter onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 12 to 15 minutes, or until cookies are somewhat firm. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks. Cool completely before frosting.

To make the frosting: Cream together the shortening and margarine. Add the sugar and beat until the mixture comes together well. Stir in the vanilla and lime (and tequila, if using) and beat until fluffy. Add the zest and mix well. Frost cookies with a generous amount of frosting.

Written by bevanddara

August 5, 2011 at 7:50 pm

Posted in Bev's Tid Bits, Food

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