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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