Looks good!!

YUM! I often use (salted ) Kerrygold for my shortbread cookies. Good stuff.

We're hooked on Kerrygold butter. (It's on special at Costco starting tomorrow, 11/20.)

Some recipes say if you don't have unsalted butter to skip the salt in the recipe. That's what I do.

That cookie looks delicious! So will you use Kerrygold again?

So will you use Kerrygold again?

I may try other butter brands as well to see what brands and differences are out there.

I love Kerrygold butter! I never buy salted butter. You can add salt if the recipe needs it. And while we are discussing butter, my very most favorite butter is Goat Milk Butter!

I never saw goat milk butter for sale. It sounds interesting, why is it so delicious?

I love Kerrygold butter also. I make a coffee cake using Kerrygold & it is great.

"Some recipes say if you don't have unsalted butter to skip the salt in the recipe."

I think it's a flavor preference and many people do the same. Some people use unsalted butter and don't add any salt. Even a small amount of salt can do wonders with flavor.

For years I've used salted butter and a pinch of salt when I make my shortbread cookies. The original recipe was more like traditional shortbread with just butter, sugar and flour. There was really very little flavor at all. Salt and vanilla made a huge flavor boost. These are the ingredients...I often double them.

Shortbread

2 cups flour
2 T. cornstarch
Pinch salt
1/2 cup plus 2 T. powdered sugar
2 sticks salted butter, room temp.
1/2 tsp. vanilla

First, remove 2 T. from the 2 cups of flour and replace with the 2 T. cornstarch. Mix salt with flour/cornstarch. Cream butter, sugar and vanilla. Add dry ingredients and mix until just blended. Form into ball and wrap in plastic. Chill for about 30 minutes to an hour. Preheat oven to 325. Roll dough out on lightly floured surface to about 1/2-inch thickness. Cut out shapes with small cookie cutter (1 1/2" or 2"). Place on parchment lined cookie sheet and bake about 15-20 minutes. Watch carefully, you want them to just barely get color (depending on your oven, you may need a little less or more time). Remove from oven, sprinkle with fine or granulated sugar, let sit for about 10 minutes, and remove to rack to cool.

It would be interesting to buy a few different brands for a taste-off.

Dorie Greenspan famously did a taste test of butters using Lionel Poilâne's famous French shortbread cookies, called Punitions.

http://doriegreenspan.com/old_site/better-butter-a-tasting-and-a-recipe/

Interesting. Kerrygold has the same fat content as standard American butter. The big difference is that it's supposed to be all grass fed, which would affect flavor, and cultured, which also affects flavor, but shouldn't make a difference in baking, unless you usually buy bargain discount butter which can have a fat content as low as 80%. Some American butters are also grass fed and cultured, but those are usually boutique brands.

I remember reading many years ago, when people were complaining about butter no longer really softening (like almost turning into a puddle, or a half melted snowman) at warm room temps, but keeping its shape even when it was hot. The article I read said that producers had started partially hydrogenating their butter to make it easier to handle, transport, etc in hot weather. I find that to be true of most butters these days. Not sure if it hydronization or what the difference is.

There used to be a dairy production plant near me in Mt Vernon WA that made their own butter. Sold it in big bricks that you had to portion yourself. It was the best butter I've ever had, probably because of the freshness. It was not cultured, I'm sure.

I never add salt to butter cookies (not even a pinch) - they taste sweeter (to me) without the salt, and I only use unsalted butter.

That butter isn't found in Canada, but I have a friend who goes into the US quite often and she brings it back for me. I have a freezer full of it, but use it in my coffee. :)

Debby -- Does Kerrygold freeze well? DH is at Costco right now, buying the limit: 3 packages.

chisue, he's likely not at Costco anymore but it does freeze well.

I have been buying unsalted butter for quite a few years. A couple months ago I asked my daughter to pick up a pound of butter for me and she got the salted. I actually could taste the salt when I put it on my toast and I didn't care for it. I usually buy my butter at Aldi's or Wegmans - store brands. I have thought about trying some Kerry gold.

Lucille, those cookies look good. My boss used to call shortbread and butter cookies "sugar held together with butter", LOL. What's not to like about that?!!

I like the Kerrygold and it's the only butter my Mother will eat, she says the grocery store butter, even Land O Lakes, doesn't "taste right" and makes her toast soggy when it melts. She prefers the salted but will use the unsalted Kerrygold before she'll used any of the regular store brands, salted or unsalted.

I have about 20 half pound packages of Kerrygold unsalted in my freezer, it freezes well. It's for my Christmas baking, I found a lot of it on sale at the local grocery, about a month from the expiration date, for $1.55 a package. They had three cases but I didn't have freezer room and didn't want to be greedy, so I bought 20 of the half pound packages. I think I may have used one, but they'll all be gone before I finish holiday baking and meals along with those couple of packages used by Mother for her toast.

I like it far better than the "generic" grocery store butter that I get at Aldi or Costco. The news has been threatening more "shortages" and limits on purchases so I'm all stocked up on flour, sugar, butter, baking chocolate. This pandemic will NOT interfere with my holiday baking!

Annie

Whole Foods carries goat's milk butter.

I used to buy Mid-America Farms butter (from Keller's Creamery) at Sam's Club. It was good but I haven't seen it there for quite awhile. Now I buy butter at Trader Joe's, including Kerrygold.