How to make margarita cookies

• 

  1.1.Prepare all ingredients
  
  

• 

  2.2.Mix low-gluten flour and corn starch together and sift together and set aside▼
  
  

• 

  3.3.Add the naturally softened butter to the sifted powdered sugar and mix well with a spatula▼

• 

  4.4.Use an electric egg beater to beat until the volume is slightly enlarged and the color becomes lighter.▼
  
  

• 

  5.5.Place the egg yolks in the sieve Sieve it into a fine powder, then add it to the whipped butter and stir together▼
  
  

• 

  6.6.Then add the mixed powder to the whipped butter and stir it with a spatula

• 

  7.7.Knead the dough with your hands▼

• 

  8.8.Wrap the kneaded dough in plastic wrap and put it in the refrigerator for 1 hour▼

• 9.9.Take out the refrigerated dough, roll 8 grams of dough into a small ball▼
  
  

• 

  10.10.Place the small balls on the baking sheet at a distance, and flatten them with your thumbs (natural shapes will appear when flattened) cracks) ▼
  
  

• 

  11.11.Oven pre- Heat the upper and lower heat to 170 degrees, place the baking pan in the middle layer and bake▼
  
  

• 

  12.12.Bake for about 20 minutes until the edges are slightly browned and ready to serve▼

• 

  13.Complete▼