Margarita Cookies

Margarita Cookies

1. After the butter has softened at room temperature, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it becomes fluffy (I use a manual whisk)

2. Put the boiled egg yolk on the sieve and press it with your fingers to make the egg yolk pass through the sieve and become fine powder. Add butter and stir. Special reminder: Don't look at the bottom of the screen if you have intensive phobia, it will make you very bad. I just glanced inadvertently, the whole person really couldn’t get any more for a long time.

3. Mix the low flour and cornstarch, sift it into the butter with egg yolk, and knead it into a dough

4. To be honest, I can't knead it into a ball anyway, and it splits when I knead it. Anyway, I knead it a few more times to make it evenly. Some people put it in the refrigerator after kneading. I don’t know why. I have tried refrigeration. The dough after refrigeration is very hard. After baking, I didn’t find any difference from the one without refrigeration, so I omitted the refrigeration step. Up

5. Take out the dough, evenly divide it into small pieces, knead it into small balls, place it on a baking tray, and press it lightly with your thumb. Natural cracks will appear on the biscuits, which is very beautiful. I am about 10 grams a small ball

6. Preheat the oven, the upper and lower heat of the middle layer, 170 degrees, about 15 minutes

Tips:

A very simple and easy to make small biscuit, suitable for novices. However, the calories are a bit high, so try not to eat too much. After all, health is the most important.