Ingredients:

FOR THE COOKIES:

• 3 tablespoons Jalapeno Infused Margarita Mixer
• 1/4 cup milk (soy or rice for vegan)
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1 egg (1 tablespoon ground flax seeds, plus 3 tablespoons water for vegan)
• 1 tablespoon tequila (optional)
• 2 teaspoons finely grated lime zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt

FOR THE FROSTING:

• 1/2 cup shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3 1/2 cups confectioners’ sugar
• 1 teaspoon vanilla
• 1/4 cup Jalapeno Infused Margarita Mixer
• 1 tablespoon tequila (optional)
• 1 teaspoon finely grated lime zest

Instructions:

To make the cookies:

1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
2. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, then add the Jalapeno Infused Margarita Mixer, zest, and milk (and tequila, if using); mix well. Sprinkle half of the flour mixture over the wet ingredients; stir until combined. Sprinkle the rest of the dry ingredients on top and mix until combined.
4. Drop tablespoonfuls of batter onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 12 to 15 minutes, or until cookies are somewhat firm. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks. Cool completely before frosting.

To make the frosting:

1. Cream together the shortening and margarine. Add the sugar and beat until the mixture comes together well. Stir in the vanilla and Jalapeno Infused Margarita Mixer (and tequila, if using) and beat until fluffy. Add the zest and mix well. Frost cookies with a generous amount of frosting.