Light Cream Shortbread Cookies

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.

12. If you don't like coloring, you can lower the temperature.

13. The milk has a strong aroma.

14. A very crisp snack.

Tips:

The whipped cream should be warmed and added in portions to prevent the oil and milk from separating into tofu residue.