To clarify the nomenclature in our recipes, we came up with the following temperature ranges and tactile clues. (For best results, check the temperature with an instant-read thermometer.)

CHILLED: About 35 Degrees

Tactile Clue: Unyielding when pressed with a finger and cold to the touch

Common Application: Pie dough

Method: Cut into small pieces and freeze until very firm, 10 to 15 minutes.

Result: Cold butter melts during baking, leaving behind small pockets that create flaky layers

SOFTENED: 65 to 67 Degrees

Tactile Clue: Easily bends without breaking and gives slightly when pressed

Common Application: Cake

Method: Let refrigerated butter sit at room temperature for about 30 minutes

Result : Properly softened butter is flexible enough to be whipped but firm enough that it retains the air incorporated during creaming

MELTED & COOLED: 85 to 90 Degrees

Tactile Clue: Fluid and slightly warm to the touch

Common Application: Cookies and bars

Method: Melt in small saucepan or microwave-safe bowl and cool about 5 minutes

Result : Melted butter is the key to chewy cookies and bars