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Butter Cookies II

Reviewed: Nov. 21, 2011
I adjusted this recipe to make them airier, softer, and shorten prep time. First of all I should say it doesn't say what state the butter should be in before mixing. I used butter sticks out of the freezer and used a stand mixer to cream it with the sugar. I also cut the flour used almost in half (using just a little over half) I didn't measure it perfectly just looked for the dough the be light but where it would stay together. Then I skipped the chilling stage and did 2 minutes over max cook time. Making it this way I would give them 5 stars they are slightly crisp on the outside very soft and airy in the middle and taste perfect. When cooking anything you should adjust the recipe using your perception and hoped out come to make it suited best for what you want and that is exactly what I did. Hope another cook finds this helpful.
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