I looooovvve butter...to a fault. I swear it is going to be the death of me. But the thing is about butter is that it has milk solids in it, (casien.) Casien has now been shown in many studies to cause cancer, but that is not my main point. My point is that milk solids are just that...solid, very solid...like in cheese solid. That is why pie crust recipes call for Crisco instead. Milk solids can make the pie crust tough. So if you are using it in a recipe that is for a tender cookie, pastry, etc., it's best to cut it with some other, non-hydrogenated shortening, or eliminate it altogether.
I have a can of Crisco in my freezer...lemme go check to see if it is still hydrogenated...BRB.