Last night I was excited - I was going to try the NFSC for the first time...so I got out all my ingredients and started measuring everything and theat was when I noticed that I had picked up Land O Lakes Light Butter!! I had never even heard of this before - 50% less fat than the regular one? Has anyone tried to bake with this? I was too chicken to risk it so I went out and bought a package of regular butter instead. I'd be interested to know if it can be used for things like cookies - there was a muffin recipe inside the box...
Anyone tried it? Maybe I'll check with Land o Lakes...
I haven't but I would be curious to know if it will work. I think if it has a certain amount of oil or fat or something vs water, it will work???? I don't know. Reading so many different things, makes my brain all jumbled!
Maybe someone else can clarify me... 
I checked the Land O Lakes site and couldn't find anything that said yes or no so I sent an email to them and I will post the response here. The site was actually pretty good: lots of information, recipes, tips and a FAQ section for just about everything.
Ok - I got a response back from Land O lakes consumer affairs:
LAND O LAKES® Light Butter is primarily recommended to be used for spreading, topping and cooking. Most recipes have been developed using regular (not light) butter or margarine. Following are some characteristics that may occur if a lower fat product is used in baking:
Cake batter will be thinner. The cake will stick to the pan more easily and will be less tender and courser in texture. The baked cake will stale and dry out more quickly.
Cookie dough will be softer and sticky. The cookies will be more cake-like in texture and will stick to the cookie sheet more easily. The baked cookies will stale and dry out more quickly.
The difference is caused by several factors, such as: the higher fat content of butter and margarine; the high moisture content of low fat products and the fact that products made from vegetable oils are softer than butter, especially at room temperature. The lower the fat content of a product, the more noticeable these differences become and the more it will affect your recipe.
Good stuff to know....
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