I wonder the same thing about store brand butter. I've made butter almond crescents practically all my life, and never had them melt all over the pan EVER until just this year. I did try a new recipe which has the dough rest for one hour at room temp, not chilled. My old recipe chilled the dough for an hour. Though the cookies molded nicely into crescent shape, they melted into a puddle in the oven. I'll bet butter is more watery now than it used to be. I'll try my next batch with brand name butter. I really appreciate all the tips here, and will put them into practice!

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