I’m aggravated. Plain and simple. I’m aggravated to the point of tears. I’m not going to lie and pretend I’m all happy and joyful right now because I’m not. I made these gluten – free, but you can substitute regular all-purpose flour so others can enjoy them, too! No, you can’t. Unless you know of a way to substitute the gluten-free flour and have a way that these cookies will not disintegrate at the moment you touch them, DO NOT use Gluten-Free flour. I found this recipe from Meg & Josh at The Red Spoon. It’s a very interesting cookie. While I’m not much of a drinker, I do enjoy an occasional Margarita, and thought these cookies were so cool that I just had to try them. Her recipe used regular all-purpose flour, but I used the King Arthur Gluten-Free Flour and some Xanthan gum. I’m giving you the recipe with the regular flour. Remember, I didn’t make them this way, so I can’t tell you how they are.
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
1 large egg yolk, at room temperature
Pinch of salt
2 teaspoons tequila
Grated zest of 4 limes*
Grate zest of one orange
2 cups all-purpose flour
2 – 3 teaspoons Kosher salt
1 large egg yolk, at room temperature
Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
Beat in 1 egg yolk, followed by the salt, tequila, grated lime and orange zest.
Reduce the mixer speed to low and add the flour, beating just until it disappears. Underbeat rather than overbeat; if the flour isn’t fully incorporated, just blend in whatever remaining flour needs blending with a rubber spatula.
Turn the dough out onto a piece of plastic wrap, gather it into a ball, and divide it in half. The dough will be sticky and will probably stick some to the counter. Working quickly, separately wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch thick. I did as Meg suggested here and to get the sugar/salt mixture to stick better, took the parchment and rolled it over the cookie dough pressing the sugar/salt into the dough.
Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
Bake the cookies for 10 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.
As I said, I substituted the 2 cups of all-purpose flour for 2 cups of the Gluten-Free flour and added ½ teaspoon Xanthan gum. They fell apart, completely crumbled as I went to pick them up.
Well, a few didn’t and those I was able to get a picture of, but the others are inedible. And what makes me aggravated is that I’m doing this project and since my daughter’s on this gluten-free diet, I really just want to be able to make her something that she finds absolutely delicious and wonderful. I know these cookies would be wonderful made the way Meg made them at The Red Spoon. So, I highly recommend that you do that. I think I might try them again made that way, too. The flavor really was wonderful and they did taste like a margarita, especially with the bits and pieces of salt and sugar that I was able to retrieve. And that aggravated me all the more because they were so tasty.
Comments & Reviews
Dorthe Middlebrook says
Thank you for sharing this recipe, I can’t wait to try it. I will also make it Gluten Free, and I have a couple of ideas on how to make them less crumbly. First, convert AP flour to GF flour using kitchen scales in stead of measuring cups. GF flours are much heavier than AP flour. 1Cup AP flour weighs 125g, whatever mix you use, just substitute it at 125g/cup. Second, using brown sugar in stead of white adds more moisture to the recipe, and third, using shortening for all or some of the butter creates a softer cookie. Also, with Gluten Free baking you can beat the dough all you like since there is no gluten structure to break down. Let the dough rest in the refrigerator at least an hour or two, preferably overnight. I haven’t tried converting these yet, so I make no guarantees, but these steps have helped me in all my recipe conversions. Best of luck.
Thanks, Dorthe, for sharing – this is good to know.
Best of luck to you as well and if you do convert these, please let me know how it goes!
Gluten free oat flour mixed with a small pckg of plain gelatin. However, some people with severe gluten allergies can’t tolerate oats either.