Maybe it’s the winter snow that inspires some of us, including me, dream about the tropics and tropical drinks even more! And maybe it’s nostalgia that makes us sometimes yearn for drinks from times past. In fact, I think it was at Pancho Villa in Larchmont, where I had one of my first of many restaurant jobs a loooong time ago, and where I enjoyed my first Tequila Sunrise. Sweet, powerful, and colorful, this drink was one of my favorites for quite some time. Well, mis amigos, I was inspired to bring back this ol’ favorite this week. Colorful, festive, and certainly sunny, the Tequila Sunrise is the prefect counterbalance to these snowy days! Serve with guacamole, pepitas, or your favorite snack. ¡Buen provecho! Enjoy!
This recipe is slightly adapted from one my Aunt Helen sent me. She uses half salted and half sweet butter. I also swapped out the fresh zest for dried, giving the orange flavor a little more punch.
- ½ lb sweet butter, room temperature
- ¾ cup sugar
- ½ cup orange juice
- 1 teaspoon of pure vanilla
- 1 teaspoons dry orange zest, I like Penzey's
- 2 cups flour, plus 1 cup reserved
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 egg yolk + 1 tablespoon water
- sesame seeds
- Preheat the oven to 325 degrees.
- Cream the butter for about 5 minutes until it's pale and fluffy. Scraping down the sides. Add the sugar and beat for another 3-5 minutes. Scraping down the sides occasionally.
- Add the orange juice, zest and vanilla. Beat until the juice is fully blended. Scraping down the sides.
- Sift 2 cups of flour with the baking powder, soda and salt. Add the flour slowly incorporating fully after each addition, scraping down the sides. The dough should be soft but not sticky. Add the last cup of flour as needed. You should be able to roll the dough easily.
- With a small cookie scoop or spoon roll about 1½ tablespoons of dough into a 6” log. Twist and place on a parchment or Silpat lined baking sheet.
- Mix 1 tablespoon of water with the reserved yolk. Brush each cookie and sprinkle generously with sesame seeds.
- Bake for 18-20 minutes, rotating the sheet halfway through. The cookies should be golden brown on the bottom and top. Once removed from the oven let them rest for 2 minutes before placing on a rack to cool completely. Store in an airtight container.