This is my go-to shortbread cookie recipe. They are simple, crispy and tasty.
These cookies are my signature dish that I make quite often. You can keep the dough in the freezer for about 2 weeks, so make it when you have time.
Use powdered sugar that contains corn starch (It will make the cookies crispy).The heavy cream is used for binding the dough and butter. So you don't need to use it if you don't have it.
Enjoy Japanese food around the world.