Margarita Cookies

Margarita Cookies

1. After the butter has softened naturally, add the powdered sugar and stir evenly with a spatula.

2. Add salt and beat with an electric whisk until the volume is slightly enlarged and the color becomes lighter.

(The weight of 0.5g salt may not be easy to weigh, just put a little bit~)

3. Peel the yolk of the boiled egg in advance, let it cool, crush and sift the yolk, and add it to the whipped butter.

(You can press the egg yolk with your fingers when sieving, so that it is easier to sift out the egg yolk and make it more delicate~)

4. Stir the egg yolk and butter well.

5. Sift the low-gluten flour and cornstarch together, add to the beaten egg yolks, and stir evenly with a spatula.

6. Knead the dough with your hands. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 1 hour.

7. Take out the refrigerated dough and knead 8 grams of a small dough into small balls.

8. Place the small ball on the baking tray with a distance, and press the center of the small ball with your thumb. Natural cracks will appear on the edge of the ball.

(Put baking paper in the baking tray in advance~)

9. Preheat the oven in advance, select the upper and lower fire to 170 degrees, put the baking tray into the middle layer and bake for about 20 minutes, and the grilled edges can be out of the oven when the edge turns yellow.

(Each oven has a different temper. You can pay attention to the color of the biscuits and don’t overbake them~)

Tips:

1. Refrigerate the dough for one hour to make the dough shape more stable.
2. The egg yolk, flour and starch are all sieved to make them more delicate and easier to fuse together without agglomeration.