got a baking question. [View all]

so, making a few spiked xmas cookies for special friends.
i have never baked w the stuff, as edibles dont work well for me. but my new domestic partner is a big edibles maker. he isnt a baker, tho.

so, here's my question- he is making me a batch of laced butter. but i am wondering about the structure of the butter once it has been melted. i'm figuring i will have to get it nice and cold, and whip it, and maybe chill it again before i use it.
i am hoping it will then cream w the sugar, and have a good structure. usually using butter that is too soft/warm will result in a chewier cookie. but that is all wrong for this one cookie in particular.

so, any baking tips for me?