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The day I realized I'd been creaming butter wrong for a decade
I was making my mom's Christmas sugar cookies for the 12th year in a row and they still came out flat. My sister, who never bakes, watched me dump cold butter straight from the fridge into the mixer and just said 'you know that's not how that works, right?'. Turns out letting it sit out for 30 minutes first makes a huge difference. Has anyone else had a basic technique just click way later than it should have?
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