How to make margarita cookies

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  1.The eggs are cooked in advance, and the butter is taken out of the refrigerator and softened at room temperature.

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  2. Cut the butter into small pieces, add white sugar, and beat with an electric egg beater uniform.

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  3. Beat until the sugar and butter melt and the color of the butter becomes lighter.

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  4.Take only the yolk from the egg, crush it with a tool and sift it and add it to the butter.

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  5.Mix the egg yolks and butter evenly.

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  6.Mix the low-gluten flour and cornstarch evenly, sift and add to the butter.

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  7. Mix all the mixture well and knead it into a smooth dough, and knead until the surface of the dough Just make it smooth and non-sticky to your hands and pot.

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  8.Put the dough in a plastic bag and put it in the refrigerator for one hour before taking it out..

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  9. Preheat the oven to 170 degrees and knead the refrigerated dough into small pieces.Place the balls on a baking sheet lined with foil.

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  10. Use your thumb to press each small ball into a natural splitting state.

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  11. Bake in the oven at 170 degrees for about 15 minutes.

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  12.After baking, take it out to a plate and eat it while hot.