Esther Shacham

September 23, 2009 at 2:21am

Hi PJH Do you use cold butter, and cut it into the flour, or room temp. butter, and the creaming method? Good question, Esther - I do just what it shows in the blog. Cream the butter with the sugar and other ingredients, add the eggs, then the flour. Room-temp. butter mixes with the sugar more easily, but since I never plan that far ahead, I always use it right from the fridge. PJH
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.