Margarita Butter Cookies

Margarita Butter Cookies

1. After the butter is softened at room temperature, add powdered sugar and salt, and beat it into a thick cream (pictured)

2. Peel off two boiled egg yolks and remove the outer film of the egg yolk

3. Put two egg yolks on a sieve, cut them with a metal spoon, scrape and crush with the bottom of the spoon to sift out the egg yolk powder, add the whipped butter, and mix well

4. Sift the pre-mixed low-gluten flour and cornstarch into the egg yolk paste, mix all the flour and flour until it becomes fine particles, and then put it in a fresh-keeping bag, pinch, pinch, pinch...

5. Knead the granular oil powder into a dough that will not loosen, then seal the plastic wrap and let it stand in the refrigerator for more than half an hour

6. After taking it out, weigh out 10 grams of each small dose with a scale. The baking pan is covered with silicone oil paper, and the dough is rubbed and placed in the baking pan, and then lightly pressed with your thumb (because you can’t fit the round shape, change the olive shape and press it with the spoon handle. Surprisingly beautiful in shape and wit like me

7. Preheat the oven to 175 degrees, put the baking tray in the middle layer, and bake for 18 minutes (depending on the specific power of the oven).

8. Perfectly presents a full house of savory butter biscuits

Tips:

Putting in the refrigerator is mainly to make the dough firmer, so that it will not be loose during the next rounding. If you like other flavors, you can add cocoa powder and matcha powder to the olive shape. My gourmet masterpiece~WORD Masterpiece