No Fail Sugar Cookie Recipe Queston

Baking By audrey0522 Updated 9 Aug 2011 , 12:29am by audrey0522

audrey0522 Posted 8 Aug 2011 , 7:20pm
post #1 of 5

The recipe calls for 2 cups of UNSALTED butter and 1 teaspoon salt. All I have is salted butter. If I use it, do I leave out all the extra salt?

4 replies
linedancer Posted 8 Aug 2011 , 7:28pm
post #2 of 5

That will work, I never use anything but salted, it is what we use at the table and I can't see buying both kinds. HTH

auzzi Posted 8 Aug 2011 , 11:57pm
post #3 of 5

Salt varies from 1/4 teaspoon to 3/4 teaspoon for every 4 ounces of salted butter according to which company is producing it ...

Curtsmin24 Posted 9 Aug 2011 , 12:19am
post #4 of 5

It should be fine, the salt cuts down the sweetness and enhances the flavor. I've used both and there really isn't a difference. I've used several brands and I really like the european butter, Plugra. That's just my personal preference.

audrey0522 Posted 9 Aug 2011 , 12:29am
post #5 of 5

So I guess I won't add additional salt. Thank you!

Quote by @%username% on %date%