Last night I made a batch of the butter cookies with Weyauwega butter, but no baking powder. The other difference from my procedure was that, instead of creaming for 6 minutes, I creamed for only three minutes, trying to reduce the gas in the dough even further. The resulting cookies sans baking powder weren't very good. They were flat and crunchy-hard, definitely more so than usual with the Weyauwega butter. Even though I mixed for three full minutes, they showed some pitting. That surprised me - I thought reducing the gas in the dough would help remove the pitting, but it didn't.

That's it for Weyauwega butter for these cookies.

I got some great compliments on the frosted butter cookies I took to the celebration last Sunday! I guess I'm doing something right. :-)