Most cookie recipes tell you to beat the butter and sugar until light and fluffy. Trouble is, most people don’t beat the butter and sugar long enough. You wind up with a grainy mixture instead of a light and fluffy one. What you want to do is keep beating. Eventually, that grainy mixture will begin to increase in volume as the sugar cuts through the butterfat and creates air pockets. Beating for at least four minutes. Being patient will pay off in lighter textured baked goods.
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