Crispy and fragrant Margaret cookies

Let the butter soften at room temperature, add the sugar and salt, and use a manual whisk. Beat the butter until it becomes slightly fluffy and pale.

Soften the butter until you can make small dents with your fingers, but do not let it become liquid. You can use a manual whisk.

Take the cooked egg yolks out and pass them through a sieve into the butter bowl, this way the cookies will be very delicate. Stir the egg yolks until well blended.

Then sift the cornstarch and low-gluten flour into a bowl, mix evenly, and knead by hand into a smooth dough.

Place the dough in the refrigerator for one hour; this way, the cookies made from the dough will have a beautiful pattern (you can also skip refrigeration and use it directly). Take the dough out and roll it into evenly sized balls, place them on a baking tray, and then gently press with your hands; the cookie dough will then develop beautiful cracks.

Then put the baking tray into the oven, 160 degrees for 30 minutes. Every oven behaves differently, so watch the cookies until they gradually turn yellow. Once the time is up, they are done.

Store in a sealed container.