The Secrets of Baking With Butter


Martha Washington's Shrewsbury Cakes are an old-fashioned butter cookie.

For all of you home bakers out there who soften your butter in the microwave (a sin which I am completely guilty of) take warning: your butter will never be the same! This New York Times article, which came out today, is all about butter. Not only did the Times staff taste-test butters, but reporter Julia Moskin gives you the scoop about how mistreating your butter can affect your baked goods.

After reading this article, I totally want to go back and re-bake all my baked goods that didn’t turn out so well (like the last time I made chocolate cupcakes, which came out too dry), and make them again with properly softened butter. Apparently you want your butter to be at 65 degrees, which is warm enough to spread, but not warm enough to melt. Also, you’ll have better results if you keep your butter-based dough extremely cold before baking.

If you’re in the mood for some additional Christmas baking, the recipies in the article look rather tempting. If I hadn’t just baked so many gingerbread ornaments this weekend (which hopefully I’ll update you on tomorrow), I would probably be baking these Orange Butter Cookies tonight.


1 Comment »

  1. […] recipe is a little time consuming,but none of it is especially difficult. I decided to follow my own advice and use properly softened butter that I didn’t heat in the microwave. I also creamed the […]

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