I admit it. I love butter–the Capital L.O.V.E. kind. Cold butter on fresh Bread. Brown Butter on vegetables. Butter Shortbread. You name it…if it has butter in it, it just is better. I suppose I come by it honestly, my Grandpa used to own a creamery, where the slogan for Cutter’s Butter was “It’s better with Butter!”.
Butter vs. Margarine.
Butter wins, I think, hands down–for lots of reasons. It tastes better. It offers cakes and cookies better texture. It is closer to a natural state, not chemically extracted . Butter contains some nutritional value–like fat soluble vitamins like A,D,E and K, margarine on the other hand is virtually nutritionally void.
Now, I am not suggesting that you should consume pounds of butter every week–because it is high in fat and calories…but I am suggesting that everything in moderation is okay in your diet…I am suggesting that you do a little bit of research and decide for yourself–there is much to debate these days!
Which side of the fence are you on? You know which side I am on–the side that substitutes butter in every recipe that calls for shortening and margarine .
…I heart you butter…
1 cup butter
1 cup brown sugar
1 tsp vanilla (optional)
2 cups flour
1 cup chocolate chips
Mix all ingredients and press into a square 9×9 pan. Bake at 350 degrees for 25 minutes. While they are still warm, cut into squares.