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Reply to "What kind of salt do I use?"
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[quote=Anonymous]For traditional desserts such a choc chip cookies, sugar cut out cookies, pies, etc.? There are so many different types - iodine, sea, table, kosher. Does it really matter? In the past, my cc cookies and cut out cookies started out plump, but by the time they finished baking were flat (despite checking the exp. date on the baking soda which I know can make a difference) so I switched over to using shortening which seems to help. If I use shortening instead of butter, do I need to use salt still? Thanks[/quote]
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