Erica King of Shorty Mix Gourmet Cookies shares a perfect Cinco de Mayo recipe with Jill Falk of Schnuck Markets as part of the Feast At-Home Taco Tuesday celebration.
Tequila-Chocolate Chip Shortbread Cookies
Yields | 12 |
- 3 sticks (1 ½ cups) butter
- ¾ cup brown sugar
- ½ cup pure cane sugar
- 1 tsp vanilla extract
- 2 Tbsp reposado tequila
- 1 tsp kosher salt
- 3 ½ cups flour
- ¾ to 1 cup chocolate chips
| Preparation | Mix room temperature butter and sugar until combined. Mix vanilla and tequila into butter/sugar mixture until combined. Mix salt and flour in a separate bowl. Mix flour/salt mixture in parts to the butter/sugar mixture until dough forms. Stir in chocolate chips. Refrigerate dough for 15 minutes. (Tip: Shape each cookie and measure by weight, scoop or roll and cut.) Bake at 300°F for about 25 minutes. (Bake times may vary by oven.)