I so enjoyed this article and wish I had known more about European butters a few weeks ago. I have a big problem. I just purchased 12 (yes - 12) pounds of Land of Lakes European style butter to use for my Christmas cookies. Kroger had it on sale for only $2.00 a pound - reg $6.00. I thought I struck gold and even vacuum packed it. Now I'm afraid to use it. Are there any specific types of cookies that it may work with? It was suggested to use a little less. Should I add some water? Any ideas would be appreciated. So much for that bright idea!

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