From The Blog

Butter Issue

Posted by JD Thomas on April 25, 2004 in Techfun

A few months ago I started using Peluga (or something like that) European style butter.  For most things I love it.  Its excellent on baked...

A few months ago I started using Peluga (or something like that) European style butter.  For most things I love it.  Its excellent on baked potatoes and in mashed potatoes and other things.  But, in making cookies, I have had a few issues.  I know the European style butter has a lower moisture content and higher fat content.  I am wondering if that is the problem.  I have been substituting it for the regular butter,  I wonder if there is something I should do to make it work better.  Maybe add some more moisture?  I like the flavor this butter gives to food but the cookies I make with it don’t seem to “melt” properly in the oven.

Or should I just use the cheaper butter in cookies?