Margarita Cookies

Margarita Cookies

1. Prepare the ingredients, cook two eggs and set aside

2. Through the sieve, press the boiled egg yolk, only the egg yolk, not the egg white, and press it into fine egg yolks

3. After the butter has softened, add powdered sugar and salt, and use a whisk to beat the butter until fluffy

4. Pour in fine egg yolks and stir evenly

5. Sift in low-gluten flour and cornstarch, knead it into a dough by hand

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

7. After refrigerating, take out a small piece and knead it into a small ball, flatten it with your thumb, and a natural crack appears

8. Preheat the oven at 165 degrees for 10 minutes, then put it in the middle of the oven, bake at 165 degrees for 25 minutes, and the edges will be slightly browned.

Tips:

1. After the eggs are boiled, put them in cold water to cool down, which makes it easier to peel;
2. I personally like to use the grill to bake things, so this time I also used the grill. Spread a piece of tin foil on the grill, or use a baking tray to bake. It is recommended to spread a piece of tin foil or oil paper on the grill. ；
3. The dough after refrigeration is more dry and hard, and natural cracks are more likely to appear when you press it with your thumb.