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1
To make the sorbet, in a medium saucepan, bring the water, 1 cup (200 g) granulated sugar, and lime zest to a boil, stirring to dissolve the sugar.
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2
Pour the mixture into a medium bowl and let cool completely.
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3
Stir in the lime juice, tequila, and orange-flavored liqueur.
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4
Cover and refrigerate until thoroughly chilled.
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5
Freeze in an ice cream machine according to the manufacturers instructions.
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6
To make the cookies, position the racks in the upper and lower thirds of the oven; preheat the oven to 325F (160C).
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7
Line 2 baking sheets with parchment paper or silicone baking mats.
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8
In a food processor fitted with the metal blade, grind the peanuts with the flour until the peanuts are in small but discernable piecesnot too fine.
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9
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1/2 cup (100 g) granulated sugar, and the brown sugar on medium speed until just combined, about 30 seconds.
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10
Beat in the egg.
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11
In a small bowl, mix together the boiling water and baking soda and then mix it into the butter mixture.
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12
Add the peanut-flour mixture and stir just until combined.
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13
Place heaping teaspoons of the batter in mounds at least 2 1/2 inches (6 cm) apart on the prepared baking sheets.
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14
(You should be able to fit 8 per sheet.)
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15
Rap the pan a few times on the counter to flatten the mounds slightly, then sprinkle each with a very generous pinch of sea salt.
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16
Bake, rotating the baking sheets midway during baking, until the cookies are evenly deep golden brown, about 10 minutes.
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17
Let cool completely, then use a thin metal spatula to transfer the cookies to a wire rack.
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18
Repeat to bake the remaining batter.
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19
To serve, offer a few scoops of margarita sorbet with a few peanut crisps alongside.
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20
The cookie batter can be refrigerated for up to 5 days or frozen for up to 1 month.
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21
The crisps can be made up to 2 days in advance and stored in an airtight container.
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22
Make sure the lime zest is grated very finely so that its texture is barely noticeable in the sorbet.
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23
A rasp-style grater does the trick nicely, but if you dont own one, mince the zest with a chefs knife.
