Okay, I'll just have to make these in the morning with what I have on hand... So that means using salted butter. Usually when I get caught like that, I just cut back on the salt in the recipe. But what's the official 'Rule of Thumb' on salted vs sweet butter in recipes (when you are adding salt to the sweet butter in the recipe anyway)??? Thanks for the discussion on Dutch-process vs natural cocoa. I'm finally starting to understand the differences! The blog and website are truly great finds (as are all your products!)... Thanks! Thanks for your kind comments, Tory. I've always gone by this, and it seems to work: There's 1/4 teaspoon of salt in every stick of salted butter. So cut back (or add) that amount to the recipe, depending on whether you're using salted when it calls for unsalted, or unsalted when it calls for salted. PJH

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