A while ago I shared one of my favorite baking tricks – using less butter. I discovered another great butter tip recently through my sister.
When I made those homemade circus animal cookies that I posted about yesterday, I grated the butter. That’s right. Cold butter is really hard to get all blended up and mixed in with the rest of the dough. I usually microwave the butter for a few seconds to soften it up, even though “people” say that melting the butter changes the texture of the finished product. I’ve never really noticed that, but grating it works even better.
With my sugar cookies, I had a 1 lb. block of butter, so I grated it with a cheese slicer. In smaller chunks the butter softens so much faster, so by the time I was ready to mix the first few ingredients, the butter blended in perfectly.
So that’s my new secret. Shhh…don’t tell…
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