I enjoy both baking and cooking. But at times, I’m not very good at either. There have been burnt cookies and mushy Brussels sprouts and near-fires and, yes, sometimes tears.
But I persevere, especially this time of year, because there is nothing better than a lit Christmas tree, Michael Bublé singing “White Christmas” and the smell of freshly baked cookies.
It’s gotten better over the years, as I’ve learned (thanks, Cooking Light) to watch the softness of the butter: Too hard and it doesn’t mix in with the other ingredients. Too soft and your cookies turn out to be a flat, crispy, terrible mess. I have little patience in letting my butter soften to room temperature (although, really, it only takes 30 or 40 minutes), but it’s worth it in the end.
Here’s a video — Goldilocks style — on when the butter is just right: