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Old 11-13-2014, 09:56 AM   #11
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Someone always has a solution here at DC. And welcome.

So many new bakers make the same mistake that you did. When a recipe calls for butter, you just can't substitute anything else. It has to be butter. The butter melts differently and gives the final product that taste and feel that you are looking for.

Very rarely will you see a recipe that calls for margarine. It simply does not hold up when baking. I can't remember the last time I bought margarine.
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Old 11-13-2014, 11:34 AM   #12
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Someone always has a solution here at DC. And welcome.

So many new bakers make the same mistake that you did. When a recipe calls for butter, you just can't substitute anything else. It has to be butter. The butter melts differently and gives the final product that taste and feel that you are looking for.

Very rarely will you see a recipe that calls for margarine. It simply does not hold up when baking. I can't remember the last time I bought margarine.
I buy country crock because I'm ok with the taste, and it spreads on bread so much easier. But I know my family just sits a stick of butter out and covers it with plastic wrap until it's gone. Then they get another stick from the fridge. I'll start doing that.
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Old 11-13-2014, 12:29 PM   #13
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Unless you plan on consuming that entire stick of butter in a day or two,
you might want to put it back in the `fridge.
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Old 11-13-2014, 12:47 PM   #14
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ISO help/tips/advice making cookies

Your cookie recipe calls for softened butter, so it's fine to leave the butter on the counter for awhile. If you don't use butter for anything other than baking, you don't need to keep it out all the time, and continue to use your Country Crock for your bread spread.
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Old 11-13-2014, 01:28 PM   #15
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BTW, when Gale was flattening her cookies, she used her hand. I use the bottom of a small glass dipped very lightly in a liquid (milk) and then in the sugar. Then I flatten the cookies. The sugar will stick to the cookie dough as you are pushing it into the dough when you flattening them. If you feel that there is not enough sugar on them, you can always sprinkle more by hand.
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Old 11-13-2014, 02:16 PM   #16
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I have kept butter out for nearly a week and used it for spread... never got sick...
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Old 11-13-2014, 02:18 PM   #17
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I have kept butter out for nearly a week and used it for spread... never got sick...
Lots of folks keep butter out all the time.
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Old 11-13-2014, 02:35 PM   #18
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What I usually do too. Though the organic unsalted butter I got from Costco says to keep it refrigerated.
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Old 11-13-2014, 02:37 PM   #19
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What I usually do too. Though the organic unsalted butter I got from Costco says to keep it refrigerated.
Yep, salt is a preservative.
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Old 11-13-2014, 02:40 PM   #20
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I leave unsalted butter out all the time. Except in August, when it gets too soft.
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