How is it possible that here in Texas, we have no officially designated state beverage? Only 32 of our 50 states have bestowed that title on their beverage of choice, and I must say, I’m roundly unimpressed by those efforts too. Twenty of those went with milk and one (Indiana, I’m looking at you) chose water. Water. Who voted on this?

At least some are trying to pick up the slack, selecting both a plebeian potable and a cocktail or spirit. Much respect to Wisconsin an their preference for a brandy old fashioned, Maryland, Virginia, and Alabama sidling up to the bar for whiskey, Maryland coming back for an Orange Crush which they also share with Delaware, and Nevada inviting everyone to the party with Pisco Punch.

With such a rich history of drinking under our belts, I’d like to start a bid to make the margarita the official beverage of the Lone Star State. Not a single establishment serving alcohol would omit such a staple from the menu, though it’s such an obvious choice that some don’t even go through the trouble of putting it in print. Ask for a margarita and you shall receive. Beyond Texas, it’s the single most popular cocktail in the entire country, in fact; we just like to think that we do it best.

While we wait for Texan bureaucrats to realize that the margarita is the only logical candidate for the job, I’ve found a way to bring that tangy, tequila-spiked spirit to the dessert table. If we can’t legislate the cocktail into the state archives yet, we can certainly bake it into the local culture.

Slice-and-bake margarita shortbread cookies capture the fun of happy hour without the risk of a hangover. Yes, there is a splash of tequila in the mix, but it shakes out to roughly 1/6 teaspoon per serving. Total teetotalers can simply swap in water, if that amount remains a concern. More importantly, to mimic the complex citrus profile of a top-shelf pour, the dough is heavily perfumed with both lime and orange zest. It’s the bright, aromatic punch you expect before the first sip. Each log of dough is rolled in coarse colored sugar before slicing. It creates a shimmering, crunchy crust that perfectly imitates the iconic salt rim, albeit in a sweeter way.

While the “Indiana approach” to beverages might be safe and hydrating, Texas deserves a profile with a bit more bite. These cookies offer a loophole to the legislative lag, serving up our currently unofficial state cocktail one citrusy, sugar-rimmed slice at a time. Until Texas finally puts a ring (or a rim) on it, these shortbreads are the most delicious way to cast your vote for the margarita.

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Yield: Makes 34 - 38 Cookies

Margarita Cookies

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These slice-and-bake shortbread cookies are infused with fresh lime and orange zest, spiked with a splash of tequila, and finished with a shimmering green sugar rim. It’s a bright, citrus-forward cookie with a sophisticated crumb that captures the spirit of a top-shelf margarita in every buttery bite

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• 3/4 Cup Vegan Butter
• 3/4 Cup Granulated Sugar
• 2 Teaspoons Lime Zest
• 1 Teaspoon Orange Zest
• 1/4 Teaspoon Salt
• 2 Cups All-Purpose Flour
• 2 Tablespoons Tequila
• 1/3 Cup Large Crystal Decorative Green Sugar

Instructions

1. In a large bowl or stand mixer, cream the vegan butter and sugar together until light and fluffy. Take your time with this step, scraping down the sides of the bowl as needed, to create the delicate, melt-in-your-mouth texture essential for shortbread.
   
2. Mix in the lime zest, orange zest, and salt. Ensure the zest is evenly distributed before adding the all-purpose flour, immediately followed by the tequila. Mix on low speed until a cohesive dough forms.
   
3. Divide the dough into two equal portions. Gently roll each portion into a log approximately 1 1/2- to 2-inches in diameter.
   
4. Pour the green decorative sugar onto a flat tray or parchment paper. Roll each log firmly through the sugar until the exterior is completely and evenly coated, mimicking that classic margarita glass rim.
   
5. Wrap the logs tightly in plastic wrap or parchment paper. Place them in the freezer for at least 1 hour. This step is crucial; it firms up the vegan butter so the cookies hold their round shape and don't spread too much in the oven.
   
6. Preheat your oven to 325 degrees and line two sheet pans with parchment paper. Remove the logs from the freezer and, using a sharp knife, slice them into 1/4-inch thick rounds. Arrange the slices on the prepared sheet pans, leaving about an inch of space between them. Bake for 20 – 25 minutes, or until the edges are just set and barely golden.
   
7. Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Nutrition Information:

Yield:

38

Serving Size:

1
Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 11mgSodium: 46mgCarbohydrates: 17gFiber: 0gSugar: 7gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.