BUTTER, BUTTER, BUTTER! )...don't waste your time buying it. No gift befits the food-obsessed people in your life like a cookbook. I want my cookies soft. Anything with a shelf life of “forever” and probably can survive a nuclear holocaust without consequences I, personally, don’t want to put in my food no matter what it can do over butter ~ LOL! salt ¼ cup butter use ¼ cup shortening plus, if … Also, shortening has a higher melting point than butter, resulting in taller cookies. I much prefer butter in frosting but is there any way to get that nice white color with butter frosting? • Shortening is cheap and has a long shelf life. I would try chilling the dough for even longer, and try chilling the shaped pieces before baking to help them keep their shape better. Thanks for watching! Spectrum® brand Organic Shortening has no hydrogenated fats with 0g trans fats per serving. I am all about the butter! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Recently a friend gave me a recipe for Armenian sugar cookies that used clarified butter, sugar, and flour. I love to information you give… A grandmother 67, I enjoying baking… I will take your advice and try butter in my pie crust. However, when it comes to pie crust and biscuits, I prefer 100% butter. If anyone had a problem with these cookies being grey or too soft or too hard, then it was their problem not the recipe. The other thing is chilling the cookie dough for at least 24 hours will enhance the flavor of the cookies and also make the dough easier to work with. All Vegetable Butter Flavor is a smart choice for baking instead of butter or margarine. Shortening is dairy-free, so some people choose to make Crisco frosting because they are allergic to dairy. Mexican vanilla extract can be found in Mexican grocery stores. Advertisement - Continue Reading Below. Instructions. YAY Butter…nothing compares when it comes to flavor and the fact that it’s natural! This shortening has the same butter flavor but with 50% less saturated fat. I love all your videos and baking tips, Tessa! I am making a tiered chocolate cake for an outdoor, evening birthday party and I am concerned about “melting” icing. Granddaughter and two Great Grandchildren coming to visit for two weeks. for the perfect soft and chewy cookie. I love your information. 241 calories; protein 2.7g; carbohydrates 28.1g; fat 13.7g; cholesterol 20.2mg; sodium 180mg. Jo M. Lv 4. I’ll “put up with” the LITTLE differences and ALWAYS go with butter! What do you think? The exact differences simply explained (video included) with side-by-side comparisons in cookies, biscuits, and pie crusts so you can SEE the difference. Thanks for the great information! Good cookies but these aren't a family secret recipe. Any suggestions or ideas as to where I went astray would be much appreciated! My wife and I have a pastry-giftshop we just had our grand opening and we are always looking for ideas. Thank you so much, Belinda! 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. Will be busy so I wanted to get some goodies ready ahead of time. I found your blog by google-ing “recipe for german chocolate cookies”. I’m trying to get away from artificial foods in my diet, as convenient or cost effective as they might be. This site also recommended tripling the vanilla. Will be busy so I wanted to get some goodies ready ahead of time. I’m an unsalted butter baker for the most part with occasionally using half butter- half shortening in some cookies. * Now you can enjoy crispy fries, flaky piecrusts, and rich, creamy frostings without the guilt! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. These ARE the best chocolate chip cookies ever! And I bought some Mexican Vannila last time I was in Mexico...not very good at all (unless I just got a bad batch? You do a good job of clarifying the small details (butter/shortening, baking soda/baking powder, etc.) Thank you. butter flavoring; 1 c. chocolate chips. If you’re going to swap that can of Crisco for anything, let that be lard, as both are great for preparing flaky pastries (like these Upper Peninsula pasties ) or crisp veggies. It also keeps well the day after. Absolutely the Best Chocolate Chip Cookies, Congrats! Besides, flavor trumps appearance any day and the effect on appearance is usually very minimal. These are the best cookies ever! The recipe said to beat 1-1/2 cups clarified butter till almost white; add a cup of sugar and beat again. everything calls for shortening and i have never used it. Preheat oven to 350 degrees F (175 degrees C). when I read the blog I found answers for -all-my- qustions scientifically.. Shortening can be a great option for people who can’t eat dairy or who subscribe to a vegan diet. I have used pre-whipped butter to make flavored butter when I’m pressed for time, but I don’t feel it has quite the same flavor or texture as butter by the stick. Your daily values may be higher or lower depending on your calorie needs. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. I have tried many of your recipes and been really happy with them. I also shaped the dough into Balls, with my hands, guessing at the size. I was surprised when I took a Wilton cake decorating course that their buttercream recipe calls for shortening! Even with the changes I had to makeit was a wonderful recipe that left none for the next day! The cookies were slightly crispy on top and sides, but wonderfully rich and chewy and flavorful in the middle. Wrapped the whole box in Aluminum Foil, and placed into the freezer. Grease cookie sheets. 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 melts faster and therefore makes cookies spread more. I much prefer BUTTER. I’ll have to try the 50/50 pie crust soon , I was sooooo disappointed I could not get sound to hear what you said…… although it seems like shortening is definitely healthier today, the thought of using a product that isn’t natural kinda freaks me out. I did not chill the dough followed your recipe to the letter otherwise. Percent Daily Values are based on a 2,000 calorie diet. Crisco is a firm solid at room temperature, where butter is soft at room temperature. I’ll have to experiment some more! I would not miss one of your posts or videos! I did only use 1 egg...for a chewier "less-cake-like" cookie. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. I love to write about all things sweet, carb-y, and homemade. It used to be commonly made through a process resulting in trans fat, but now that we know how trans fat negatively impacts our health it can now be manufactured in a way that results in saturated fat instead. Generally I prefer butter for all my baking need. 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. You saved Absolutely the Best Chocolate Chip Cookies to your. I’m going to be diving deep into the exact differences between the two, and even comparing the same recipes made with each so you can SEE the differences. • Lack of water leads to a more crumbly texture. Even learn how to customize your own recipes! 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. I always thought butter was better and still do, but the shortening cookies look better. My husband was shocked that I had got the recipe off the internet, as I am a excellent cook and usually invent my own recipes. I so appreciate your kind words . It also said you could chill the dough for 5-10 minutes for easier handling, which I also tried. Thanks! She always said use the best ingredients you can get as they translate into the best tasting confections you can give. 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Than butter which can quickly get too warm must use shortening that is just to greasy and.! Convenience, Crisco original and butter flavor all vegetable shortening, brown sugar and white sugar until light and.! My face as i have tried many of your posts or videos lightness are expected use! Shortening are tall and tender being stored in a recipe like that so sadly can. Be used to make them all the time no be waxy aftertaste, probably the...
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