Creamy Margarita Cookies

Overview

A touch of milky aroma, soft and melt-in-your-mouth feeling...

The butter softens at room temperature, becomes lighter in color, slightly expands in volume, and becomes puffy
Add powdered sugar in batches and beat (if you don’t have powdered sugar, you can use a food processor to beat sugar into powdered sugar)
Whisk thoroughly until the color is milky white and texture appears
Sift in the egg yolks and mix well
Stir the starch, cake flour and full-fat sweetened milk powder evenly, and sift into the whipped butter
After stirring evenly, knead into a ball, cover with plastic wrap and refrigerate for 1 hour
Take about 10 grams and knead it into balls with your hands
Press gently with your thumb to create a natural split shape
Preheat the oven to 160° and leave the middle rack for about 20 minutes. Be careful when taking it out. In the picture, you accidentally touched it with your thumb, which shows how crispy it is...
After cooling, seal and package