#the 4th Baking Contest and is Love to Eat Festival#margarita Cookies

#the 4th Baking Contest and is Love to Eat Festival#margarita Cookies

1. Prepare the ingredients and soften the butter in advance.

2. Put the powdered sugar and salt in the butter and mix well. (So as not to fly the powdered sugar when it is sent)

3. Beat with a whisk until the butter is fluffy and white.

4. The egg yolks are crushed through a sieve with a spoon.

5. Stir well with butter.

6. Mix the low-gluten flour and cornstarch, and sift into the butter.

7. Mix it with a spatula and knead it into a smooth dough, wrap it in plastic wrap and put it in the refrigerator for one hour.

8. Take out the dough and divide it into small doses of about 15 grams, and then round the small doses.

9. Spread greased paper on the baking tray, place the rolled small balls on the baking tray, flatten them in the middle with your thumb, so that natural cracks appear around them.

10. Preheat the oven at 180 degrees and bake the middle layer for 15 minutes.

11. Take out and let cool.

Tips:

The powdered sugar can be replaced with white sugar, but the powdered sugar tastes more delicate. The temperature of the oven is different, do not leave it the first time to avoid overheating.