How to make lemon margarita cookies

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make lemon margarite cookies.

1.1 First, rub the cooked egg yolk and corn flour by hand, then add flour and mix well;

2.2 Use the peel to scrape the lemon skin, don't scrape too deep, the white layer tastes bitter;

3.1 Sift in the mixed powder, sift the powder twice, stir evenly and sift again. At the end, there will be some coarse egg yolks left. Press down with your fingers, and the cooked egg yolks will fall through the sieve into the bowl;

4.2 Beat the room temperature butter, add lemon zest, add powdered sugar three to four times to make it fluffy, then add eggs and beat until evenly combined;

5. Use a flour scraper to stir and form dough;

6. Spray a thin layer of oil on the baking tray, divide the dough into small portions of about 10 grams each, roll them into balls with your hands, and place them on the baking tray. Pay attention to the spacing between the balls, not too close together, and put them in the refrigerator for about 1 hour to freeze the balls. If the quantity is large, freeze and bake them in batches;

7. After freezing, use your thumb to press down in the middle of the ball to make a flower that looks like a plum blossom. I have tried pressing flowers on the balls that have not been frozen, but it is difficult to make flowers. The flowers made after freezing are more beautiful. 325-350F, 12-15 minutes.

You can’t miss the recipe for today’s lemon margarite cookies, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.