I have some old cookie recipes of my mother's that don't include salt in the ingredients. I have a memory of making one of her cookie recipes while she was living, and asked her why it seemed flat. She asked about the butter, and it turns out she used salted butter in those days for baking. I use unsalted. When I am trying these old recipes, should I use salted butter or is it better to use unsalted with about 1/4 tsp of salt?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)