Margarita Cookies

Margarita Cookies

1. For pre-cooked eggs, the yolk of the egg is crushed by hand and sieved into a powder.

2. The butter that has softened at room temperature is beaten with a whisk at low speed until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.

3. Add the sifted icing sugar and continue to beat at low speed.

4. Pour in the prepared egg yolk powder and stir well at low speed.

5. Add sifted low-gluten flour and cornstarch twice and sift into the whipped butter.

6. Mix evenly and knead into a smooth, particle-free dough by hand.

7. Separate each small group of about 15g from the dough.

8. Spread greased paper on the baking tray, arrange the small balls neatly, and then press down on the center of the dough with your thumb.

9. Preheat the oven for 10 minutes in advance, and heat up and down at 170 degrees. Place the middle layer and bake for 15-20 minutes.

10. Finished product.

11. Finished product.

Tips:

You need boiled egg yolk to make this margarita cookie~