Another Secret About Butter
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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…
Filed under: Food
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That is completely genious. Seriously simple…and genious! What a great idea. I can’t believe that I’m actually thinking of using my sourdough starter just so that I can play with this nifty trick and soften the butter faster lol! Thank you, from someone who uses a rediculous amount of butter and is NOT ashamed to say so!
hmm, very cool idea.
I love it! Thanks….this is great. Why didn’t I think of this before? Sheesh!
Great tip. I didn’t realize I shouldn’t melt my butter. I’ll have to try shaving it instead. Thanks.
Excellent tip - never thought of it and will definitely use it!
Hey, you’re kinda brilliant! I am so gonna try this method.
Great Idea, thanks for sharing.