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Hi -- I'm a visitor from over at the Knots Woodworking forum, so forgive any breaches of protocol, or if I'm repeating a question that's already been posted (a search of the Archives didn't come up with much, but that could be me...).
Now that I've finished all of my woodworking gifts for Christmas, I turned to making some cookies for a party. I made a couple of standards, "thumbprint" cookies and a chocolate-vanilla striped shortbread. Anyway, I used the same recipes I've used in the past, with success, but for some reason decided to follow the advice of using unsalted butter instead of the salted butter I usually use.
When the cookies came out of the oven, both kinds of cookies tasted very floury, bland and not at all buttery. What might I have done wrong? Wrong butter? (I added just a touch more salt to the dough than that called for in the recipes.) Somehow measured too much flour? (I use a metal measuring cup and skim off the excess with the back of a knife.) I called my mother (yes, I'm almost 40, but she's the best cook I know), and she said that I should "fluff" the flour with a fork because it sometimes gets compacted. Truth be told, I never sift. Am I on the right track?
Thanks... and happy holiday (cookies),