How to make margarita cookies:
Ingredients: 100g of low gluten flour, 100g of corn starch.
Accessories: 60 grams of powdered sugar, 100 grams of butter, 2 cooked egg yolks.
Steps are as follows:
1, return to the warmth of the butter cut into cubes, add fine sugar whipped, whipped with a whisk, to the volume of a slightly puffed up, slightly lighter in color, was puffy.
2, egg yolks sifted into powder, in the sieve, use your fingers to press hard on the yolks, squeeze the yolks through the sieve, sieve into the whipped butter, mix well.
3. Sift in the mixed low-flour and cornstarch.
4: Knead the dough into a slightly dry but not overly moist nor will it fall apart due to dryness, wrap the dough in plastic wrap and place it in the freezer.
5: Remove the dough from the refrigerator, divide it into small balls, and knead into a ball.
6: Press each small ball into a cookie shape with the palm of your hand.
7: Place in the oven at 150 degrees and bake for 15 minutes, browning the edges slightly.