Blueberry Margari cookies
By TraceMetz
Making cookies with his son is a very fun thing, and it also trains his hands-on skills. After simple preliminary work, he usually completes the plastic surgery. The cute Margaret cookies are formed in his little hands. I have a great time, and making blueberry jam snacks is also his favorite job! Looking at the finished biscuit making he participated in, the child was also very proud! This is his favorite cookie to eat and make!
Recipe Recommendations
- low-gluten flour 100 grams
- corn starch 100 grams
- butter 100 grams
- blueberry sauce appropriate amount
- salt 1 grams
- powdered sugar 60 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Blueberry Margari cookies
1
Boil two boiled eggs and take the yolks. Place the egg yolk on the sieve and press with your fingers to pass through the sieve to form a fine egg yolk powder. After the butter is softened, add powdered sugar and salt, and beat with an egg beater until the volume is slightly expanded, the color is slightly lighter, and it is fluffy
2
Pour in sifted egg yolk and stir well
3
The kneaded dough should be slightly dry, not too moist, and not spread out due to drying. Wrap the dough in plastic wrap and place in the refrigerator for 1 hour.
4
Remove the refrigerated dough, take a small piece, and knead it into a small ball. Place the small balls on the baking sheet and press flat with your thumb. When pressed flat, the cookies will naturally crack.
5
Make all the cookies in turn, place them in the middle and upper layers of the oven at 170 degrees for 15-20 minutes, until the edges are slightly browned.
6
The blueberry margarita is to put blueberry sauce in the decoration bag before sending it to the oven, and squeeze the blueberry sauce into the small pit above the cookies!
7
No matter which one you choose, it's good