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Hello, I'm new posting on this board but I waned to get some input from people with more cooking experience than me.
I am making a cookie recipe in a jar as gifts for this holiday season. I made a batch today to test them out and I am confused. It says to "Beat 1/2 cups softened butter & 1 egg with 1 tsp of vanilla until fluffy". Now, I have baked a bit and I know how to cream butter and sugar until fluffy but how does one beat butter and eggs without sugar? In my kitchen aid I had the regular beater attached and it just made this mess of chunks of butter in frothy eggs? It seemed off to me. Since this is a cookie recipe in a jar it needs to be 1 step wet + dry = cookie dough. The recipe is for Cranberry Hootycreeks and they are yummy, but I want these to be easy for non-bakers to make. What do you think, have you done this before?
Some websites suggest beating the eggs and butter with the whisk attachment for up to 10 min... that seems like a long time to me, but what do it know I'm a novice cook.
Thank you! I am so tempted to leave the butter out all night and try again tomorrow morning, LOL! In my instructions I will put (room temp. butter), because obviously leaving it our 2-3 hours wasn't long enough. Good to know it take a while, I wont panic after 3 min of beating that something is wrong.