Margarita Cookies

Margarita Cookies

1. Boil two hard-boiled eggs and take the yolk. Put the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks. After the butter has softened, add powdered sugar and salt, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy. Pour in the sieved egg yolk and mix well. Mix low-gluten flour and cornstarch into the whipped butter and knead it into a dough

2. The state of the kneaded dough should be slightly dry, not excessively moist, and will not fall apart due to dryness. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour. Take out the refrigerated dough, take a small piece, knead it into a small ball, put the small ball on the baking tray, and flatten it with your thumb. When pressed flat, the biscuits will appear natural cracks. Make all the biscuits one by one, put them in the upper layer of the oven, 170 degrees, 15-20 minutes, and the edges will be slightly browned.

Tips:

1. Margarita biscuits are characterized by the use of boiled egg yolks. When making it, many people think that the yolk is not easy to pass through the sieve. In fact, when sieving, press the yolk firmly with your fingers and squeeze the yolk through the sieve.
2. When boiling the eggs, put the eggs in a pot under cold water, soak them in cold water for a few minutes, then turn on medium heat until the water boils. After the water has boiled, boil for about 8 minutes, remove it, and let it cool in cold water. Egg yolks cooked to this level are dry and easy to pass through the screen;
3. The dough after refrigeration is more drier and harder, and it is easier to bloom beautiful cracks when you press it with your thumb. If there are no conditions, it is not cold.