Margarita Cookies

Margarita Cookies

1. The butter softens at room temperature, prepare cooked egg yolk, sugar, low-gluten flour and corn

2. Sift in the sugar and beat with a whisk, first at low speed and then at medium speed

3. Dispatch until the color becomes white, the volume expands twice to form a feathery pattern, and you can

4. Sift the boiled egg yolks, you can use a spoon to apply pressure and stir evenly. Be patient (^-^)

5. Sift in low-flour, cornstarch, add salt, and mix well

6. Knead the dough with your hands, knead it into a strip, wrap it in plastic wrap and put it in the refrigerator, and refrigerate it for about 1 hour, so that you can use your fingers to make a more beautiful pattern.

7. After refrigerating, knead into small dough

8. Press the thumb down evenly to press out the cracks

9. Preheat the oven at 160 degrees for 5-10 minutes, then put the cookie dough into the oven, and bake it for about 15 minutes at 160 degrees. Adjust the time according to your own oven and baking conditions.

10. Freshly baked biscuits will be softer, so they will become crispy when they are placed on a shelf to cool