Margarita Cookies

Margarita Cookies

1. The egg needs to be boiled for 10mins to ensure that the yolk is not heartbroken

2. Take the egg yolk from the boiled egg, put it on the sieve and press it by hand, so that the egg yolk is sieved and becomes egg yolk paste.

3. Cut small pieces of butter to soften at room temperature, add all the fine sugar, and beat with a whisk until the color becomes lighter.

4. Add butter to egg yolk paste and mix well.

5. After mixing well, add the sieved low flour and corn starch, and mix well.

6. After adding the flour, knead the dough by hand. The dough is very dry, sticky, easy to break and scum, I almost kneaded it, but it can be shaped. Put in plastic wrap and keep in refrigerator for 30mins.

7. Take out the dough, divide it into small balls, knead it into small balls, I divided it into 35 small balls in total. This part needs patience, preferably even in size.

8. Use your thumb to press the ball into a biscuit, so that the ball appears natural cracks.

9. Put it in a 170 preheated oven and bake for 15 minutes until the edges of the biscuit are colored. Observe carefully and adjust the time according to your own oven.

10. It's very crisp when it comes out of the oven, it will break easily if you accidentally, let it dry for a while and handle it carefully

Tips:

If there are too many people, do more, or you won’t have enough food! Haha