# Fourth Baking Contest and is Love to Eat Festival#margarita Cookies

# Fourth Baking Contest and is Love to Eat Festival#margarita Cookies

1. Measure the above ingredients separately with an electronic kitchen scale. Then soften the butter (while blowing with a hair dryer, while stirring with a whisk).

2. Add powdered sugar and salt to the softened butter, and stir until the volume expands slightly and the color becomes lighter, as shown in the picture.

3. Cook the eggs in advance and take out the egg yolks, sift them into the whipped butter with a flour sieve, and mix well. (The yolk is sifted to make the taste soft~)

4. Mix the weighed low-gluten flour and cornstarch, sift it into the butter, and knead it into a dough by hand

5. The state of the dough should be slightly dry, but it is better not to fall apart. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

6. Take out the refrigerated dough, knead them into small balls with your hands and place them on a baking tray filled with tin foil (Sammy prefers smaller ones, which look cute, and they are more prone to beautiful cracks when pressed. )

7. Use your thumb to gently squeeze them one by one, and then beautiful cracks will naturally appear.

8. Preheat the oven to 170 degrees, put the baking tray in the middle of the oven (be careful of hot hands), adjust the baking level, set the time for 15 minutes, pay attention to observe at all times, and wait until the edges of the biscuits are slightly browned.