Margherita has a rather long scientific name: Miss Margherita, who lived in Stresa, Italy. It is said that a pastry chef fell in love with a young lady, so he made this dessert and took the young lady's name as the name of this French dessert. Marguerite is an absolute novice-level cookie, it will not use a wide range of tools, and does not require special materials, simple and unpretentious appearance, but the flavor is crispy and delicious, somewhat similar to the texture of Wanton buns.

1, will return to the warmth of the butter cut into cubes, add granulated sugar whipped, more beat a few times, this is physical work, need to mixer help. (Whip with a whisk, to the volume of slightly puffed, slightly lighter in color, puffy)

2, egg yolks sifted into powder (cooked egg yolks are not good to sieve, in fact, in the sieve, press the yolks with your fingers hard to squeeze the yolks through the sieve, it can be), sifted into the whipped butter, stirred well

3, sifted into the mix of low-flour + corn starch

4, Knead the dough into a ball (the state of the kneaded dough should be slightly dry, but not excessively wet, and will not be scattered because of dryness), into the refrigerator to relax for an hour (the dough wrapped in plastic wrap, into the refrigerator freezer)

5, divided into small balls, kneaded into a ball shape (too much need for patience, but also need to be certain palm strength)

6, each ball with the palm of your hand pressed into a cookie shape (pressed flat, when the cookies will appear natural cracks)

7, into the box, 150 degrees.15 minutes, because of inexperience, we have repeatedly observed the color and discuss, if thicker to bake a little more (edges slightly charred can be)