In the past year, I've switched to European-style butter (President, Plugra, KerryGold and Silver etc.) for eating. But today I tried to bake Christmas cookies with it and they turned out to be a disaster. The dough was too dry and they burned quickly. Should I go back to Land O'Lakes for baking, or is there a way I can compensate with the Eurobutters? In a cooking class, I was taught that grocery store butters have a high water content while the European versions have much less, and that's why they taste better for dining. But I wonder if our recipes are calibrated to include that water content, so when I removed it, I got my sad result.