On Thu, 24 Dec 2015 12:38:26 -0500, Nancy Young
> wrote:

> On 12/24/2015 11:51 AM, sf wrote:
>
> > I was watching The Chew a few days ago and there was a side comment
> > about over beating/incorporating/creaming (I don't remember what word
> > was used) the butter and sugar. I think they were talking about why
> > cookies spread too much. I rarely make cookies, so I wasn't paying
> > much attention at that point.
>
> I wonder if the butter was too soft when mixing the dough.
> I know not to over-beat, if anything I might be guilty of
> under-beating.
>
> nancy, motto "That's good enough"

Don't cookie directions say to soften the butter first? My experience
with too soft butter was during a heat wave here. I made pie crust
with my last stick of butter and let the butter stay out too long so
it wasn't stiff anymore. I was in a hurry, so I forged ahead. The
result tasted fine, but it looked awful. It had a cake-like puffiness
to it - didn't look like any pie crust I'd ever made before or since.

--

sf