It is excellent for frying, and great for baking - giving you higher, lighter-textured baked goods. The recipe made closer to four dozen. • Provides an excellent incomparable taste. *See nutrition information for saturated fat content. I always thought butter was better and still do, but the shortening cookies look better. Tessa: GREAT video and excellent information! 0g Trans Fat Per Serving*. I love to information you give… A grandmother 67, I enjoying baking… Doesn’t butter make cookies hard and crumbly? Besides, flavor trumps appearance any day and the effect on appearance is usually very minimal. Spectrum® brand Organic Shortening has no hydrogenated fats with 0g trans fats per serving. Thank you,very helpful article. Add all of the … I also prefer natural ingredients but found a cookie recipe I would like to make that calls for shortening. Crisco Shortening, milk, flour, softened butter, vanilla extract and 4 more Perfect Peanut Butter Cookie Sisters Shopping on a Shoestring sugar, large eggs, butter, crisco, vanilla, flour, creamy peanut butter and 3 more Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I have only tried it in a few baked goods and find it to spread like butter, but be flat like shortening.. Have you used it much? Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Notify me of followup comments via e-mail. Thanks for your comparisons—it made my day!!! I followed recipe exactly (unsual for me) and it turned out terriffic. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. I adapted this recipe to lower the fat and am quite pleased with the results. I’m all about the BUTTER now! So glad you did too, Tessa! My changes are: 1/4 c. butter flavor shortening; 3/4 c. unsweetened applesauce; 1 tsp. although it seems like shortening is definitely healthier today, the thought of using a product that isn’t natural kinda freaks me out. Commentdocument.getElementById("comment").setAttribute( "id", "aa28790ca0dbea4b7d2e8aa2ad2d6142" );document.getElementById("ie352ffe25").setAttribute( "id", "comment" ); Don't subscribe Would you consider comparing butter and coconut oil? Wonderful! I just like to use natural ingredients when possible. She had made them the night before, completely from scratch including the frosting. I had no idea how they would turn out, but I was very presently surprised to discover that the cookies baked perfectly and we’re delicious! Design by Weller Smith Design Privacy Policies. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. Crisco is a firm solid at room temperature, where butter is soft at room temperature. Shortening can be a great option for people who can’t eat dairy or who subscribe to a vegan diet. (Shudders) One day, some 5 or 6 years ago, a lovely young lady came to work with a large covered tray. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. Team Butter all the way! I will take your advice and try butter in my pie crust. I live in Phoenix, Arizona (hence the blog name!). Thanks so much for your support, Vickie! The recipe said to beat 1-1/2 cups clarified butter till almost white; add a cup of sugar and beat again. I also shaped the dough into Balls, with my hands, guessing at the size. I’m not sure how much the butter influenced the texture of the cookies, if at all, but they sure are good! Love the info on refrigerating the chocolate chip cookie dough. . If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. • Gives biscuits and pie crust an incredibly light yet flaky texture, • Butter can be expensive. Butter: 7g Saturated Fat Per Tablespoon. It is BUTTERcream after all right?! While I usually hate it when a reviewer remarks on the changes they made to the recipe because I did not have milk chocolate I substituted semi-sweet. © 2020 Handle the Heat. I am not interested in using fluff either. Stir in ice cold water just until mixture begins to form a ball. Suggestions, comments, recommendations? She knew that I baked and wanted to get my opinion on them. Thank you. Add milk. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. I totally love your blog! I haven’t used shortening in a recipe for close to 25 years now. Natural Cocoa vs. Dutch Process Cocoa Powder. My Gran is the one who encouraged me & taught me the art of baking. Yuck-a-doo! BUT, I smiled, told her they were lovely and wasn’t it wonderful to have these old family recipes. Butter vs Shortening, which is BETTER? The recipe had shortening. This can be a surprisingly controversial debate and is a question I get asked about all the time. Combine flour, baking soda, cream of tartar and salt. As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. That’s so interesting, Caroline! They were perfect, and I now will have 30 beautiful and delicious cookies ready for our family, husband gobbled up three before they hardly cooled, saved three for the next day, I pinched off a piece to taste test for quality as I do not eat sweets, these couldn't be better. Percent Daily Values are based on a 2,000 calorie diet. Order now to have the book delivered to your doorstep! Firmly on team butter. I would not miss one of your posts or videos! I wanted a butter based cookie with all that delicious butter flavor! So gross! This site also recommended tripling the vanilla. Would prefer to use all butter but concerned about changing recipe. I have made cookies in the past for someone who couldn’t eat dairy and used coconut oil because I didn’t have shortening on hand. … This will make one double crust pie or two single shell pies. Butter has a melting point that’s around body temperature. 1 decade ago. I personally prefer butter over shortening and rarely bake with shortening. I love to write about all things sweet, carb-y, and homemade. but the thought of having whoopie pies without that great filling also freaks me out. The cookies baked down to 36 - 3 ½ inch, not too thick and absolutely not too thin wonderful cookies. Thank you so much. everything calls for shortening and i have never used it. A devotee of all natural butter. In some breads where shortening is used I will go with either oil or shortening. In the video below I’ve explained everything in case you don’t feel like reading. It was very helpful. I always use butter sometimes margarine to cut some of the cholesterol. I am a 10 years scratch baker. So that is what the … However, it also means that it doesn’t fully melt in the mouth like butter does, leaving behind an unpleasant waxy coating on the palate. Hmm that’s a strange recipe! It made a soft, fluffy cake-like cookie–not my preferred texture but not bad in the taste department. It depends upon why you ask and the recipe you're making; for example, if it's a recipe for pie dough, the substituted results could be very different--not buttery tasting, not as flaky, tough, chewy, etc. Everyone who tries them begs for more. Just curious if you have any thoughts. My cookies were soft and slightly cakey. Butter is composed of at least 80% fat (per U.S. standards) and no more than 16% water, plus a smaller amount of milk proteins. I will have to try the half shortening – half butter idea for cookies , We always used shortening for buttercream in culinary school because it holds its shape so well, I just didn’t enjoy the flavor of 100% shortening buttercream at all. Thank you for providing this information. THANKS! I was hoping I could substitute butter, but now I am wondering if perhaps oil or ghee is a better substitute (since shortening is solidified oil)? Butter Flavor All-Vegetable Shortening Baking Sticks. 24 OZ Roll by handfuls into “ropes” of dough about the size of a nickel and bake at 325 degrees for 15 minutes. With pastry blender cut in butter and shortening until mixture resembles coarse corn meal. Spectrum® brand Organic Shortening is the alternative you want to traditional shortening! Hopefully later I can hear what you have to say. I find your articles quite useful. 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