Light Cream Shortbread Cookies

Name: Light Cream Shortbread Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g President Butter; 50g Eiffel Tower Whipped Cream; 30g Powdered sugar; 100g Low powder; 40g cranberry

by @That floweropen@

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In order to consume the whipped cream at home, otherwise you should throw it away!
When the temperature is low, the butter can be beaten in warm water, and the whipped cream is added with warm portions to prevent the oil and milk from separating into tofu residue. "

Ingredients

Light Cream Shortbread Cookies

1. The butter is softened in advance.

2. Cut cranberries into small pieces (if your cranberries are small, this step can be avoided)

3. Add softened butter to powdered sugar.

4. Whisk with a whisk (heat with insulated water when the temperature is low)

5. Add warm whipped cream in portions (add after whipping evenly each time)

6. Whisk evenly (butter and whipped cream are fully blended)

7. Sift in low powder.

8. Add cranberries.

9. Stir until there is no dry powder.

10. Divide into small balls of 20 grams each (also can be flattened)

11. In the middle of 170°C for about 25 minutes (time and temperature are only for entertainment) I like to use the remaining temperature to simmer again.