SUGAR-RIMMED MARGARITA COOKIES

Steps:

• For cookies: In medium bowl, mix flour and ¼ teaspoon salt. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add egg, lime peel, orange extract and sage; beat until well-blended. Gradually beat in flour mixture until well-mixed. Divide dough in half. Form each half into a log about 1 ½ inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.
• Preheat oven 350 degrees. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into ¼-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• For glaze: In small bowl, combine confectioners' sugar, water and tequila until smooth. To substitute for tequila, add 1 additional tablespoon water. Drizzle glaze over cooled cookies; let stand until glaze is set.
• Note: Sanding sugar, also known as decorator's sugar, is a large crystal sugar that will not dissolve when baked. It can be found in some supermarkets and housewares and craft stores.
• McCormick Spices
• Nutrition facts per cookie: 64 calories, 3 g fat, 1 g saturated fat, 10 mg cholesterol, 10 g carbohydrates, 7 g sugars, 1 g protein, 96 mg sodium, 0 g fiber