Why do recipes call for unsalted butter, then tell you to add 1/2 tsp of salt? Why not just use an appropriate amount of salted butter with the unsalted?
In making these short breads, I find salt crystals that don't dissolve in the batter, and don't want it. I've tried adding the salt when mixing the sugar/butter and that helped, but still not perfect. I could dissolve the salt in the vanilla, but don't want to do that.
I've found a very fine salt but it's expensive, (the amount would be different) and I can't seem to crush my own fine enough.
Ideas?