Has anyone tried these cookies? There are a dozen comments about salt and butter and none about the the taste/quality of the cookie! If you have made the cookie, I sure would like to hear how they taste. I always check comments before I make a cookie because I value the reviews of other people. It saves a lot of time in deciding which ones to try.

The measurement for the coarse salt is correct. You always twice as
much coarse as table salt. That is a standard culinary rule.
Unsalted butter is much fresher and additive free than salted butter.
mykele

Use regular salted butter (I only buy one type, and the same brand for years) and use only about 1/2 tsp of salt. You don't need much to counter the sweetness.

unsalted butter contains less water than salted butter

The amount of salt could just be a mistake altogether. I'm surprised that with all of the postings through the year that the site hasn't made any comments or suggestions. Baking is a science and we truly need the right amount of ingredients to insure a tasty outcome.

Depending on brands a stick of butter could have as much as 1/4 t. of salt, so if the recipe calls for unsalted and you use salted they could be way to salty.FYI

I've tried these before and didn't find a problem with the amount of salt. I always use unsalted butter, because different brands of butter are more salty and you will know exactly how much you use. Does that make sense? I hope so. Happy baking.

harvard44, I too have been printing out many of the recipes this past month
and many are from at least two year ago. You are my kind of "baker"
Wish we could e-mail once in a while. I enjoy sharing good cooking methods
and ideas. myke43@msn.com

Agree, Mykele! I have already saved nearly every cookie and quick-cook recipe sent out in the "dailies" this month. Liked 'em the first time I saw 'em... PS - so right about unsalted butter and kosher salt.

I can't believe that I have a chance to again comment on this recipe more
than a year later. Mom, When using Kosher salt, it is additive free and
less "strong" than table salt. I always use unsalted butter in baking as
it iss indeed fresher and flavor is brighter. It would be nice to see less
repeeats for recipes and more truly new ones. Mykele

To mom and everyone else interested. My husband is a chef and says unsalted butter is always preferred because it is a better, fresher product. He says it's always better to use the unsalted butter and add kosher salt. This is why so many recipes ask for unsalted butter. Just FYI.

To mom7....now you have saved mega minutes for us all...thank you.
The solution was so obvious that no one saw it before...See, we
do learn from each other.

I will try these today. I rarely use unsalted butter in my baking. I just cut back on the salt. This seems like way too much salt. When a cookie calls for refrigerating the dough and then rolling or shaping it, I refrigerate it flattened out and then cut it into equal size squares, or in this case rectangles, and then it only requires a little bit of shaping by hand. Will definitely be drizzling with chocolate.

I did you use unsalted butter and I used Kosher salt. I have to try and redo this recipe, which should be within the next few days. Don't get me wrong, the cookies were still very good.

Ladies, the rule with salt is You always use twice as much coarse/Kosher
salt aas regular table salt in any recipe. Many prefer coarse salt as it
does not contain anti-caking ingredients so is much more natural and has
a better taste as it is not "contaminated" with chemicals. Using unsalted
butter helps you control the actual salt in any recipe. I have many years
of cooking experience behind me and I am constantly learning all that
I can to improve the results .

If you used regular table salt instead of coarse salt as in the recipe and you did not use unsalted butter then the cookies would have been way too salty.

Martha is not at all shy about the use of butter, and plenty of it. I rarely use UNsalted butter, but I do cut back on the amount of any added salt in the recipe, at least by half. I judge the salt to the flour amount and not always to the salted butter. I think I would roll the dough into logs to begin with, chill then cut and fiddle with them then roll in the pecans. After baking drizzling with melted choc would be great visually and in taste.

Every good cook(lilke Martha)knows unless stated, use unsalted butter. I learned this through mistakes also. i am baking a batch for church and will state how my turns out.

Did you use unsalted butter? That may have been why they were salty.

Made these the other day and I think 1 1/2 teasp is way too much for the salt, I did one teasp and it was still too much. My first batch spread out a bit in the oven, even after I refrigerated them so I froze the second batch and they were better. I think next time I'm going to only add 1/2 of salt and 1 1/4 of butter and see what happens. Maybe the salt and baking powder are mixed up. Overall they were good but very, very buttery.