I used to make these all the time in the 70's and they came out beautifully with nice big puffs. Then in the early 80's using the same exact recipe with no changes in baking temps they started to not puff up very much. My mother used to use my exact same recipe and the same thing happen to her. When I tried making them using a high quality Danish butter they would come out OK. I am wondering if the legal standards for making butter changed at that time and they began incorporating more water into the butter or?

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