SUGAR RIMMED RECIPES

Steps:

• For the cookies, mix flour and 1/4 teaspoon salt in a medium bowl.
• Set aside.
• Beat butter and granulated sugar in a large bowl with electric mixer on medium speed until light and fluffy.
• Add egg, lime peel, extract and sage; mix well.
• Gradually beat in flour mixture on low speed until well mixed.
• Divide dough in half.
• Form each half into a log about 9 inches long and 1 1/2 inches in diameter.
• Wrap in wax paper.
• Refrigerate 1 hour or until firm.
• Preheat oven to 350°F.
• Mix sanding sugar and kosher salt.
• Roll each cold dough log in the mixture to coat evenly.
• Cut dough into 1/4-inch thick slices.
• Place on ungreased baking sheets.
• Bake 12 to 15 minutes or until lightly browned around edges.
• Cool on baking sheets for 1 minute.
• Remove to wire racks; cool completely.
• For the tequila glaze, mix confectioners’ sugar, water and tequila in a small bowl until smooth. (Or omit tequila and use 2 tablespoons water.)
• Drizzle glaze over cooled cookies.
• Let stand until glaze is set.

Steps:

• Using a serrated peeler, peel rind off oranges, avoiding all white pith. Arrange rind in a single layer on a double layer of paper towels; top with an additional paper towel. Microwave at HIGH for 1 to 2 minutes or until completely dry and crisp, checking every 30 seconds (watch closely for burning). Cool completely. Place rind in a coffee or spice grinder; process until ground. Add sugar; process until very finely ground.