Recipe: Chia Tequila Shortbread
A little naughty and a lot nice, this crunchy shortbread is full of texture and bright citrus flavor.
For cookie dough:
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 Tbsp. chia seeds
- 1 Tbsp. finely grated lime zest
- 1 tsp. finely grated orange zest
- 1 tsp. key lime extract
- 2 cups unbleached white flour
For sugar coating:
- 1/2 cup turbinado sugar
- 1/2 tsp. Mayan sea salt
- 1/2 tsp. Makrut Lime Sea Salt
- 1 cup confectioners’ sugar
- 1 Tbsp. tequila
- 1 Tbsp. orange juice
Cream butter and sugar in large bowl until light and fluffy. Add egg, chia seeds, lime and orange zest and key lime extract and mix well. Gradually beat in flour. Divide dough in half and form into 2 logs about 9 inches long by 1½ inches in diameter. Wrap in plastic wrap and refrigerate for 1 hour. Preheat oven 350 degrees. Line 2 baking sheets with parchment paper. Mix turbinado sugar and sea salt together on a large, flat plate. Roll each log in sugar coating, pressing to coat logs evenly. Slice logs into ¼-inch thick slices and place on baking sheets. Sprinkle a little sugar coating on top of cookies. Bake for 12 to 14 min. until edges become lightly brown. Cool on baking sheet for 2 min. then remove to wire racks to cool completely. In a medium bowl, mix glaze ingredients together, adding more orange juice if needed to make a smooth glaze. Using a fork, drizzle glaze over and across cooled cookies. Sprinkle lightly with any remaining sugar-salt mixture.
Serve with iced tea or margaritas.