This recipe comes from Food52 Baking or, more specifically, from Merrill Stubbs who adapted it from her grandmother and describes it as "the easiest, most foolproof recipe in the world." Two words: Make it. A few more: The original recipe calls for salted butter, which I never have on hand, so I've been making it (three batches so far) with unsalted butter and the addition of ½ teaspoon fleur de sel, but you may want to start with ¼ teaspoon. If you use kosher salt, use ¼ teaspoon to start.