Hi Lynn, don't worry — you did strike gold! You just need to be mindful about how to use it and adjust your expectations for the texture of your cookies slightly. The results of using European-style butter aren't "bad" by any sense. They're just different: more cakey, more crumbly, more delicate, and can be a bit greasier. You can try using slightly less of the European-style butter (try using 80-90% of the amount called for in the recipe) and adding additional liquid if the dough seems dry. Another approach to try: if your recipe calls for 2 sticks of butter, use one European and one regular Grade AA butter. You might want to try using it in recipes where the rich flavor will shine through, like sugar cookies or cookies that have a pastry base (like rugelach). Good luck, and have faith that your recipes will turn out deliciously. Kye@KAF

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