Quick question- If a cookie recipe calls for..

butter, which kind do you use? Salted or sweet cream? Do you think it makes a huge difference?

Re: Quick question- If a cookie recipe calls for..

In my experience, there's no difference. I've used both and neither seemed to taste differnt in a cookie.

Re: Quick question- If a cookie recipe calls for..

I've always used unsalted (sweet) butter.

Re: Quick question- If a cookie recipe calls for..

I always use unsalted butter so that I can control the amount of salt that goes in. Unsalted butter is also fresher and has a shorter shelf life. Salt acts as a preservative and can mask flavor changes and freshness.
If all you have is salted I doubt it will make a big difference in your cookies. I would just add less salt then the recipie calls for. I prefer to buy unsalted but if all I had was salted I would use it.

Re: Quick question- If a cookie recipe calls for..

Thanks everyone. I used unsalted and they came out good!

Re: Quick question- If a cookie recipe calls for..

mmm..what kind of cookies? My rule of thumb is salted for dinners and unsalted for desserts.

Re: Quick question- If a cookie recipe calls for..

I made a combo of 2 different cookies. This is what I came up with:

Almond glazed butter cookies:
(Nut free if you use imitation extract- I did)
Ingredients
1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt

Directions
Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy.
Blend in almond extract.
Add flour and salt;
Mix well & shape rounded teaspoonfuls of dough into balls.
Roll in sprinkles if desired.
Place on ungreased cookie sheet. Flatten slightly with bottom of a glass.
Bake 8 - 10 minutes or until golden brown around edges. Let cool. Decorate
with icing

Icing Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼-1/2 teaspoon almond extract
assorted food coloring (if desired)

Directions
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth. If icing is too thick, add more syrup/milk until desired consistency. Let harden overnight.