Tequila Cookies

If these do not scream Cinco de Mayo I don’t know what does! Pinterest has yet again shown me an interesting recipe that I can easily make gluten free and dairy free and still delicious!

Sugar Tequila Cookies

When you think of Cinco de Mayo you think tequila yes. Margaritas? Of course! But cookies?! Whoa wait a minute! Well these tequila cookies are the ultimate Cinco de Mayo fiesta treat! They are sugar cookies with a KICK!

Adapted from The Stir

Ingredients

  • 2 sticks vegan butter, at room temperature (Earth Balance)
  • 2/3 cup confectioners’ sugar, sifted
  • 2 large egg yolks, at room temperature
  • Pinch of salt
  • 4 teaspoons tequila
  • Grated zest of 2 limes
  • Grate zest of half an orange
  • 2 cups all-purpose gluten free flour (use your favorite – I have found that one that already has xanthan gum in it is the best)
  • Granulated sugar for coating
  1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
  2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime zest, and orange zest. Reduce the mixer speed to low and add the gluten free flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok — just blend in whatever remaining flour needs blending with a rubber spatula.
  3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
  4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
  5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month. So you can have a fiesta in June too!)
  6. Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with parchment paper.
  7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
  8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch thick.
  9. Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
  10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

There you have it!

ENJOY!!

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Potato and Sage Fritters with Lemon Aioli

Potato and Sage Fritters with Lemon Aioli 

Light potato fritters with a lemony sauce perfect to serve for a St.Patrick’s Day party appetizer!

Ingredients

For the Fritters

  • 1/4 cup warm water
  • 2 tablespoons all-purpose gluten free flour
  • 1 package regular active dry yeast
  • 1 lb fresh russet potatoes, peeled, cut into 1-inch cubes (about 3 cups)
  • 2 eggs
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons grated lemon peel
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 cups all-purpose gluten free flour
  • Vegetable oil for frying
For the Lemon Aioli
  • 2/3 cup mayonnaise
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  1. In small bowl, mix warm water, 2 tablespoons flour and the yeast. Stir; let stand in warm place about 30 minutes or until small bubbles form.
  2. Meanwhile, in small bowl, mix aioli ingredients. Cover; refrigerate until ready to serve.
  3. In 3-quart saucepan, cover potatoes with water; lightly salt. Heat to boiling; reduce heat to medium-low. Cover; cook potatoes about 20 minutes or until tender. Drain; mash potatoes with fork. Cool about 10 minutes.
  4. In small bowl, beat eggs and olive oil with whisk; stir in salt, pepper, lemon peel and sage. Set aside.
  5. In large bowl, mix mashed potatoes with yeast mixture and 2 cups flour. Stir in egg mixture until well blended. Cover with towel and set in warm place about 1 1/2 hours or until potato mixture is double in size.
  6. In deep fryer or 4-quart Dutch oven, heat vegetable oil (2 to 3 inches) to 350°F. Drop potato mixture by tablespoonfuls into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain on paper towels; serve warm with aioli.

Love perfect party appetizers like this!

Winter Sun Cocktail

This cocktail is sure to bring some sunlight to this chilly and rainy winter night.

Winter Sun Cocktail

Ingredients

Clementine juice and a touch of lemon combine with vodka for a bright and happy drink. A sprig of rosemary adds a whiff of wintry evergreen.

  • juice of 2 clementines (about 1/4 cup)
  • juice of 1/2 small lemon (1/2 oz)
  • 1/2 oz triple sec
  • 1 1/2 oz white rum
  • sprig of rosemary
  • lemon zest
  • sugar
  1. Moisten the rim of your glass with some fruit juice. (The juice helps the sugar to adhere better than water does.) Combine zest and sugar in a shallow bowl or plate. Turn the glass over onto plate and coat with sugar.
  2. Pour juices, triple sec, and vodka into a shaker. Shake and then pour over ice. Garnish with rosemary sprig. (Makes 1.)