|photo by Anthony Palatta|
I recently read an article in Cook's Illustrated that compared the various types of butter for baking, and their top choice for flavor was called Plugra. After hearing Martha Stewart sing the praises of it as well, I decided to give it a try in this recipe.
So far, I'm not noticing a huge difference between using Plugra, which is an American-made European-style butter that has a higher content than your garden variety butter, and Breakstone's, which is what I usually go for. I did notice, however, the difference in price: the Plugra costs almost double what regular butter goes for.
The cookies themselves look and taste very professional and impressive. The recipe calls for a square cutter, but I didn't have one and went for round. My cookies also came out bigger than I would have liked. Next time, I'll try cutting them smaller. I think they're better as a two-bite "snap" with tea than as a larger disc that requires more effort and concentration.