Margarita Cookies

Margarita Cookies

1. Boil four hard-boiled eggs and take the yolk. Put the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks

2. After the butter is softened, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy

3. Pour in the sifted egg yolks and mix well

4. Mix low-gluten flour and cornstarch into the whipped butter and knead the dough by hand

5. The state of the kneaded dough should be slightly dry, not excessively moist, and will not fall apart due to dryness. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour

6. Take out the refrigerated dough, take a small piece, and knead it into a small ball

7. Place the small ball on the baking tray and press it down with your thumb. When pressed flat, the biscuits will naturally crack

8. Make all the biscuits in turn, put them in the upper middle of the oven, 170 degrees, 15-20 minutes, the edges will be slightly browned