Ever since I started getting full cream milk, and making my own butter the house is full of it. Cream and butter, that is. And we are now using butter in everything we’d otherwise use ghee in, but that is still not a good enough demand for our excess supply! :) So I guess, all my recipes henceforth will be using white butter, and I have a feeling am slowly turning into my mother… but that’s a long story for another day! :)
These Lemon Cranberry Shortbread cookies are the first to use white butter… and you can feel the taste of butter through these.