When Roe v. Wade was overturned in the US earlier this summer, Bakers Against Racism activated once again to raise money to protect reproductive rights. I knew right away I wanted to participate, because while abortion is legal in Canada, there are so many barriers in place that prevent equitable access. I wanted to raise money for a local emergency fund, that helps people who need an abortion pay for travel, medication and related expenses.

Procrastination got the best of me though, and I had a hard time getting motivated to spend hours in the kitchen with the oven on in the peak of summer. Well, better late than never, and I finally launched my bake sale last week. Because I still firmly believe that September is a summer month (the first half anyway), I declared this box a pumpkin spice-free-zone and went with a “Summer’s Not Over” theme with the following treats:

I loved EVERYTHING in this box! I’m sharing the Margarita Shortbread Cookies here because they really surprised me. I don’t normally love citrus in dessert, but like these Margarita Cupcakes from a few years ago, they are so delicious. They’re a simple slice and bake shortbread, but amped up with tequila, lime zest and orange zest. They get rolled in a crunchy sugar crust and sprinkled with flaky sea salt to finish. Next time, I would mix the flaky sea salt in with the sugar for the crust (which is what the original recipe calls for, but I was worried it would be too salty). Will definitely be making these again!

Margarita Shortbread Cookies

Source: Smitten Kitchen

Ingredients

  • 1 cup (2 sticks) butter, room temperature
  • 2/3 cup icing sugar
  • 1 egg yolk, room temperature
  • 2 tsp tequila
  • 1/4 tsp salt
  • zest of 2 limes
  • zest of 1/2 an orange
  • 2 cups flour
  • egg wash, clear sanding sugar + flaky sea salt for finishing

Directions

  1. In a large bowl, beat the butter on medium speed until smooth.
  2. Add the icing sugar and beat again until combined.
  3. Add the egg yolk, tequila, salt, lime zest and orange zest and mix again until combined.
  4. Add the flour and mix until just combined.
  5. Gather the dough into two balls, and place each onto a large piece of plastic wrap. Shape the dough into logs about 1 1/2″ in diameter and wrap in the plastic wrap. Chill for at least 2 hours or up to 3 days.
  6. When you’re ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
  7. Prepare the egg wash by whisking 1 egg with a splash of water. Use a pastry brush to coat the outside of the dough logs in the egg wash. Roll the logs in clear sanding sugar.
  8. Slice the logs into cookies about 1/4″ thick, and place on the cookie sheets. Sprinkle each with a little bit of flaky sea salt.
  9. Bake cookies for 12-14 minutes. Let cool completely.