Margarita Cookies

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 with 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 (the editor prefers smaller ones, which look cute, and they are more likely to appear beautiful when pressed. crack)

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

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 to 15 minutes, pay attention to observe at all times, and wait until the edges of the biscuits are slightly browned.

Tips:

1. Eggs must be cooked. It is recommended that you cook a little longer. Liquid egg yolks are not acceptable. After cooking, put it in cold water and let it cool so that it will not be hot when peeling;
2. When the egg yolk is sieved, press it hard, but after sieving the egg yolk, clean the sieve first, otherwise the flour will not go through the sieve;
3. If you want a stronger milk flavor, you can add some milk powder appropriately, about 15 grams is almost the same;
4. For powdered sugar, remember to use extra-fine powdered sugar, so that the taste will be soft. It is best not to use white sugar.