Oops...

Goofed today!

I made the Land o' Lakes version of the butter cookies for my taste test with cookies made with European style butters. I accidentally used the Shurfine flour instead of Pillsbury Best - again! At least this time I didn't actually buy the wrong kind. :-) It was in the flour container and I used it instead of the right stuff in the bag. I'm sure it could have happened to anybody, right?

I also left the butter out since yesterday, figuring I actually wanted it to get warm this time, since I'm making all of these cookies with butter warmed to 74-75 degrees. I was going to make them yesterday, but didn't have time and I just left it out for today. It seemed like a good plan, and indeed it was 74.8 degrees when I opened it to make the cookies, but the cookies came out a little oddly. The are crispier than usual, and flatter than usual with Land o' Lakes butter. The cookies baked on both pans look unusually similar, too. Actually I would say they are all good cookies, but the texture isn't the way the usually come out. I think it has more to do with having left the butter out at 75 degrees for a long time.

Between the butter and flour difference, and the cookies coming out differently from usual, I don't think these are the ones to compare against. The flavor would be fine for the comparison, but I actually want to pay attention to texture, too. So guess I gotta do it again! dang. Maybe tomorrow.