# Fourth Baking Contest and is Love to Eat Festival#margarita Cookies
1.
Mix low-gluten flour and cornstarch together and sieve for later use
2.
The naturally softened butter is mixed with the sifted sugar powder together with a spatula.
3.
Then use an electric whisk until the volume is slightly enlarged and the color becomes lighter
4.
Put the egg yolk in a sieve and sift it to make a fine powder, then add it to the whipped butter and mix well
5.
Then add the mixed powder to the whipped butter and stir with a spatula
6.
Knead the dough with your hands
7.
Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 1 hour
8.
Take out the refrigerated dough, roll 8 grams of a small dough into small balls
9.
Put the small ball on the baking tray with a distance and press it down with your thumb
10.
Preheat the oven up and down to 170 degrees, put the baking tray into the middle layer and bake
11.
Bake for about 20 minutes until the edges are slightly browned and ready to be out
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