Margarita Matcha Cookies

Margarita Matcha Cookies

1. Weigh all the ingredients

2. Cut unsalted butter into small pieces and put it in a container, soften it in the greenhouse

3. Put the powdered sugar in the butter

4. Whisk with an electric whisk until the butter and sugar are evenly fused and swelled and white

5. Put on disposable gloves to crush the egg yolk

6. Sift all the flour in the butter

7. Add minced egg yolk and knead it by hand to form a dough

8. Put it in a fresh-keeping bag and put it in the refrigerator to chill and relax for 1 hour

9. Spread the baking paper on the baking tray, take out the dough, divide it into 18-20 small balls, evenly arrange them on the baking tray, leaving a gap of 2-3 cm between each

10. Press down on the center of the small ball with your thumb to squash it, and the four sides will naturally split into a pattern

11. Preheat the oven to 170 degrees, put the baking tray in the middle of the oven, and bake at 170 degrees for 20 minutes

12. Take it out and let it cool and you can eat it, crispy and delicious

Tips:

Tips for cooking and cooking:
Butter is easy to splash, so the container for whipping the butter should be as high as possible. The amount of matcha powder can be adjusted appropriately, because some people like to eat a strong taste, and some people like a light taste. After the biscuits are cooled in the oven, remember to store them in an airtight container. Keep the crispy taste. The temperature of the oven varies depending on the brand and how much error there is, according to the actual situation to make timely adjustments.