Margarita Cookies

Margarita Cookies

1. The butter is softened at room temperature and beaten with 60 grams of powdered sugar.

2. Stir until the volume is slightly enlarged, the color becomes lighter, and it is puffy.

3. Put the boiled egg yolk in the sieve and press it through the sieve with the force of a spoon.

4. The sieved egg yolk is delicate.

5. Press with a spatula and stir evenly until the egg yolk is not visible.

6. Mix low-gluten flour and cornstarch through a sieve and add.

7. Stir it with a spatula first, then put on gloves and knead it by hand.

8. Knead evenly into a dough

9. Wrap it in a fresh-keeping bag and put it in the refrigerator for 1 hour

10. After refrigerating, take a small piece and knead it into small balls, each about 10 grams.

11. Put evenly into the baking tray

12. Press the rubbed ball with your thumb. Don't use too much force, just squeeze half of the ball.

13. Press it all, isn’t it beautiful?

14. Put it in the middle and lower level of the preheated oven, and bake at 170 degrees for about 15 minutes.

15. Bake until the edges are slightly browned.

16. Let cool.

Tips:

The temperature difference of each oven is different, so the baking temperature and time I gave are for reference only, and the baking time is different for different sizes, so you must always stare at the oven, or it will be burnt by accident. The powdered sugar I use is ground with white sugar by myself. If the hand temperature is too high and the dough is too soft to handle, you can take it out in the refrigerator for a while. This biscuit is very suitable for novices, easy to operate, and especially delicious and melts in the mouth, especially suitable for babies at home.