That's an excellent question! We usually recommend unsalted butter because every butter brand includes a different amount of salt. One might be very salty, while another would just barely include any salt at all. By using unsalted butter and adding your own salt to the recipe, you can more accurately control the amount of salt in your dough. That being said, if salted butter is what you have on hand, it won't harm your dough! Just reduce the amount of added salt. You can either look at the sodium contend of your butter and do the math if you like to be specific, or you can play it by ear and adjust based on how the finished product tastes. If you use the same brand consistently, you'll eventually develop a feeling for how to adjust your recipes according to your preferences. Happy baking! Kat@KAF

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