I don't know about these particular cookies, but I have always used salted butter in all of my baking, and nobody has ever turned it down, and always come back for more!
Desi ----- Original Message ----- From: Eileen Scrivani via Cookinginthedark <cookinginthedark@acbradio.org> To: cookinginthedark@acbradio.org Date: Sunday, March 19, 2017 4:51 pm Subject: Re: [CnD] Irish butter > > > Hi Sugar, > > Does this recipe really use salted butter? Its always been my understanding > that in baking one should use unsalted butter. Even though its not specified > I thought it was always understood that you should just used unsalted butter. > Just want to make sure in case your cookie recipe does intend to use the > salted variety. > > Thanks. > > Eileen > > > From: Sugar lopez via Cookinginthedark > Sent: Sunday, March 19, 2017 5:58 PM > To: cookinginthedark@acbradio.org > Cc: Sugar lopez > Subject: Re: [CnD] Irish butter > > I don't see why not. Jere is a cookie recipe for you > Irish Butter Cookies > > Yield: about 4 to 5 dozen cookies > > Cookies > 1 cup (2 sticks) Challenge European Style > Butter (salted), softened > 3/4 cup sugar > 1 egg > 2 1/2 cups all-purpose flour > 1 teaspoon baking soda > 1/4 teaspoon salt > Buttercream Icing > 1/4 cup (1/2 stick) Challenge European Style > Butter (salted), softened > 1 cup powdered sugar > 1 tablespoon whiskey* > 2 2 drops green food color > green cake decorating crystals > Method > Cookies: Preheat oven to 375dgF. Cream butter and sugar until light and > fluffy. Beat in egg. Whisk together flour, baking soda and salt. Gradually > add flour mixture into butter mixture. Mix until well blended. Divide dough > in half. Roll out half of dough at a time on a lightly floured surface to an > approximately 12-inch circle). Cut into shamrock shapes with floured cookie > cutter. Place 1/2 inch apart on parchment lined or unbuttered cookie sheets. > Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool > completely. Spread tops of cookies with buttercream icing and sprinkle with > green cake decorating crystals. Store in airtight container. > Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in > whiskey and beat well. Blend in food color. Add additional sugar or whiskey > if necessary for spreading consistency. Makes 1/2 cup icing. > *1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for > whisky. > Recipe courtesy of Challenge Dairy. > I'm in my own little world, but thats ok everybody knows me here > Sugar > > > -----Original Message----- > From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, March 19, 2017 1:50 AM > To: cookinginthedark@acbradio.org > Cc: Sandy > Subject: Re: [CnD] Irish butter > > Can you use this in baking, as in shortbread cookies, or just on toast or > say, in mashed potatoes? > > > Fear is just excitement in need of an attitude adjustment! > -----Original Message----- > From: Sugar lopez via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, March 18, 2017 7:58 PM > To: cookinginthedark@acbradio.org > Cc: Sugar lopez > Subject: Re: [CnD] Irish butter > > 2 Irish Butter: > > 3 cups (40% butterfat) cream > 1/2 - 1 teaspoon sea salt > > Churn in a butter churn or shake in a large ice cold jar for about 15 > minutes. (You can use an ice cream machine or a hand mixer too). Strain this > thick mixture into a cheese cloth covered bowl to separate the butterfat from > the whey. then pour off the buttermilk-whey and drink it or save it for a > recipe. > > Knead the butter until the color darkens and the liquid comes out of it. At > this point you can add sea salt if you like... to taste... 1/2 tsp or more if > you like. > > *** Irish butter is richer than American butter. American butter is only 30% > - 35% butter fat. > > You can find Irish butter in some stores. > > I'm in my own little world, but thats ok everybody knows me here Sugar > > > -----Original Message----- > From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, March 18, 2017 5:35 PM > To: cookinginthedark@acbradio.org > Cc: Wendy > Subject: [CnD] Irish butter > > Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised > Irish Butter, about $4 for half a pound. I decided to treat myself. The > butter is richer in flavor, like the butter I ate when a child. Seems the > butter today is watered down. > Wendy > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
