It was awful! Well, I only had a cup of shortening, so I used 1/2 cup of butter to make up the difference. BUT, I smiled, told her they were lovely and wasn’t it wonderful to have these old family recipes. . Also, shortening has a higher melting point than butter, resulting in taller cookies. Add vanilla extract. Don’t want too thick a crust even though recipe is a pastiera napolitano made with ricotta filling. Your daily values may be higher or lower depending on your calorie needs. I did the same and after three failed attempts, gave me up. It just wouldn’t come off completely! they turned out flat for me both times I tried them...sorry. 1 cup of Butter Flavored Crisco (No other kind of shortening works as well) 1 tsp Salt 1/3 to not quite ½ cup of water. I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. I also melted the butter before beating it with the sugars; this was a tip from an online "Chocolate Chip Cookie Hints" site. Flavor. butter flavoring; 1 c. chocolate chips. I love all your videos and baking tips, Tessa! There might be certain cases when it just makes more sense to use butter, like in a classic cake perhaps. Roll by handfuls into “ropes” of dough about the size of a nickel and bake at 325 degrees for 15 minutes. I also prefer natural ingredients but found a cookie recipe I would like to make that calls for shortening. And don’t even get me started on the shortening! Highly recommend both Spectrum original and butter flavor shortening. Never use shortening that is just to greasy and tasteless. This was interesting. Generally I prefer butter for all my baking need. While her cookies were delicious and melted in your mouth, I could NOT get the cookies to hold their shape when baked. 0g Trans Fat Per Serving*. I totally love your blog! • Butter offers a melt-in-your mouth texture. Shortening may have its advantages, but when it comes down to a Danish Cookies for example where there aren’t other strong contributing flavors, you might want to stick to butter to avoid compromising its star flavor. Thank you so much. Shortening generally makes baked goods softer. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.Combine the … The batter had shortening in it as well. That may just be my own preference talking, but I will definitely do the same thing the next time I make them. Which do you think is better? 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. Hmm that’s a strange recipe! Your Ultimate Chocolate Chip Cookie Guide was probably the post that brought me to your blog in the first place! It’s clear that both shortening and butter have their virtues and vices. Thank you for your informational video! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Your cookie e-book is great. I used 1 tablespoon of regular vanilla (couldn't find the Mexican variety). Recently a friend gave me a recipe for Armenian sugar cookies that used clarified butter, sugar, and flour. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Knead dough gently 2 or 3 times. She knew that I baked and wanted to get my opinion on them. Thanks, Nicole! Mexican vanilla extract can be found in Mexican grocery stores. • Gives biscuits and pie crust an incredibly light yet flaky texture, • Butter can be expensive. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. I adapted this recipe to lower the fat and am quite pleased with the results. Cream the butter, granulated sugar, and powdered sugar together with an electric mixer on medium-high speed until fluffy. My pie crust asks for shortening and butter, I use Ghee and butter and whow, the crust turns out super tasty and doesn’t burn easily. I would try chilling the dough for even longer, and try chilling the shaped pieces before baking to help them keep their shape better. Baked them on my “REMA” Air Insulated ungreased Cookie Sheets Would you use a 50/50 butter/shortening mix for cake icing too? do you have a reasonable recipe that is similar to the traditional (half shortening and half butter) recipe? Can’t stand the taste or feel of it in my mouth. Will be busy so I wanted to get some goodies ready ahead of time. Love the info on refrigerating the chocolate chip cookie dough. 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. I always use butter sometimes margarine to cut some of the cholesterol. 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! Suggestions, comments, recommendations? Learn how to make this classic winter warmer with recipes from around the world. And if you are like me and can’t stop with one cookie, etc., that “per serving” qualifier gets kind of meaningless. • It can melt too quickly and cause baked goods like cookies to spread too thin The flavor of butter is unrivaled and since shortening is essentially vegetable oil, it simply has a bland, oily taste. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Team butter!! Enjoy!! Allrecipes is part of the Meredith Food Group. 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. 24 OZ The frosting was nothing but shortening with powdered sugar and flavoring. Multiply the weight of the butter by 0.15, which gives you 34 grams (approximately 2 tablespoons) … Shortening (such as Crisco®) • Butter or Vegan Buttery Spread (such as Earth Balance®) • Butter Flavor (optional) • Large Eggs • Sugar • Dark Brown Sugar • All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1) • Kosher Salt Granddaughter and two Great Grandchildren coming to visit for two weeks. That’s why I would suggest using 50% butter and 50% shortening – or some similar combination – to get the best of both worlds if you’re baking cookies. Thanks, Dewey & Me, Back to Absolutely the Best Chocolate Chip Cookies. Unfortunately not really, especially if you’re using vanilla. The recipe had shortening. So glad you did too, Tessa! Wrapped the whole box in Aluminum Foil, and placed into the freezer. 0g Trans Fat Per Serving*. I wanted a butter based cookie with all that delicious butter flavor! 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! I keep butter shortening on hand, but rarely use it. an interesting post as usual. You can also subscribe without commenting. Butter Flavor All-Vegetable Shortening Baking Sticks. This means it starts to melt the moment it encounters heat, giving it that melt-in-your-mouth feeling we all love. It also keeps well the day after. Took one out the next day let it thaw our on a parchment paper. That water content turns into steam while baking and can increase gluten production, which can result in a crisper cookie, flakier pie crust or biscuit. • Can’t compare to the flavor of butter, even if the shortening is “butter-flavored” (nothing is as good as the real thing). Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. I want my cookies soft. I am all about the butter! What do you think? • It can be easier to work with than butter which can quickly get too warm. * Now you can enjoy crispy fries, flaky piecrusts, and rich, creamy frostings without the guilt! I am trying to make a stable frosting used in whoopie pies and or gob cakes. 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 I found your blog by google-ing “recipe for german chocolate cookies”. Drop by rounded spoonfuls onto the prepared cookie sheets. Then I thanked her, excused myself, went to the ladies room and was sick. Using the butter flavor Crisco … Then add spoonfuls of flour (2 cups) and kneed 3-4 minutes to dissolve the sugar. 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. Because of the milk and water in butter, it will melt more quickly under heat than shortening will. By using a substitute for shortening in cookies, for example, your cookies would appear slightly darker and spread out more as they bake. I did not overbake them, so they ended up being slightly crispy on the outside and chewy on the inside. )...don't waste your time buying it. Thanks for your advice. I didnt have it, so I used butter instead. I know just how you feel. © 2020 Handle the Heat. The recipe said to beat 1-1/2 cups clarified butter till almost white; add a cup of sugar and beat again. She had made them the night before, completely from scratch including the frosting. If you must use shortening, try the butter-flavored version. As you pointed out, the choice is based on what effect you are trying achieve. Mix into butter flavor shortening mixture … I have tried many of your recipes and been really happy with them. Order now to have the book delivered to your doorstep! Thank you, this is insightful! Thank you Tessa!!!! but the thought of having whoopie pies without that great filling also freaks me out. A devotee of all natural butter. Besides, flavor trumps appearance any day and the effect on appearance is usually very minimal. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. Finally, fold in the chocolate chips. My wife and I have a pastry-giftshop we just had our grand opening and we are always looking for ideas. It made a soft, fluffy cake-like cookie–not my preferred texture but not bad in the taste department. If anyone had a problem with these cookies being grey or too soft or too hard, then it was their problem not the recipe. I'm a professionally trained chef, cookbook author, and cookie queen. 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. You not only say how much to use but you say the what and why in order to get the best taste possible. I was surprised when I took a Wilton cake decorating course that their buttercream recipe calls for shortening! I have learned so much! They were absolutely perfect to me–better than the ones she had made using shortening only. I’ve never tried a recipe like that so sadly I can’t offer much advice . Combine flour, baking soda, cream of tartar and salt. My cookies were soft and slightly cakey. I’ve done specific testing on butter vs. shortening with pie crust, biscuit, and cookies. Information is not currently available for this nutrient. powdered sugar, butter, cream cheese, milk, crisco shortening and 1 more Best Coconut Cream Pie The Chic Brûlée eggs, toasted coconut, crisco shortening, wondra flour, cold water and 6 more I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. I’ll “put up with” the LITTLE differences and ALWAYS go with butter! Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. The natural steam that forms on the bottom penetrates the cookie keeping them moist. Anyway, thanks again for the great article. Love your blog! (Shudders) One day, some 5 or 6 years ago, a lovely young lady came to work with a large covered tray. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. I also added your blog to my favorites to follow it. This site also recommended tripling the vanilla. okay but not absolutely the best chocolate chip cookies I have ever made by far! Nutrient information is not available for all ingredients. So she stood there, anxiously scanning my face as I bit into one. Butter has a melting point that’s around body temperature. Vegetable shortening is a solid fat made from vegetable oils, like soybean or … I haven’t used shortening in a recipe for close to 25 years now. 3 0. With cookies and pie crusts I tend to use a 50-50 mix because I want the butter flavor and lightening as well as the thicker structure provided by shortening. That’s so interesting, Caroline! It is BUTTERcream after all right?! Once in culinary school I had to scoop shortening from a GIANT container of it and ended with with greasy shortening all over my hand for the entire night. I just baked them today, and they're already almost gone! everything calls for shortening and i have never used it. I live in Phoenix, Arizona (hence the blog name!). You saved Absolutely the Best Chocolate Chip Cookies to your. Good cookies but these aren't a family secret recipe. 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. Love them!!! In most pastries where the flavor and lightness are expected I use unsalted butter. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I much prefer butter in frosting but is there any way to get that nice white color with butter frosting? Even with the changes I had to makeit was a wonderful recipe that left none for the next day! With pastry blender cut in butter and shortening until mixture resembles coarse corn meal. I’m an unsalted butter baker for the most part with occasionally using half butter- half shortening in some cookies. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. … . • Cookies made with shortening are tall and tender. *See nutrition information for saturated fat content. Amount is based on available nutrient data. • All natural. A Winner At Our House, according to my 86 year old Cookie Monster Husband. Replies to my comments She was excited to share with us her grandmother’s frosted cupcake recipe. I am a 10 years scratch baker. TIP - keep the cookies on the cookie sheet for at least 10 min. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. YUMMY. It is possible to use a shortening replacement such as butter or margarine, as these provide more flavor and a softer texture in most baked goods. Advertisement - Continue Reading Below. For your convenience, Crisco Shortening is also available in easy-to-measure sticks in both original and butter flavor. I am making a tiered chocolate cake for an outdoor, evening birthday party and I am concerned about “melting” icing. Add milk. So gross! Thank you for providing this information. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Commentdocument.getElementById("comment").setAttribute( "id", "aa28790ca0dbea4b7d2e8aa2ad2d6142" );document.getElementById("ie352ffe25").setAttribute( "id", "comment" ); Don't subscribe This Butter Flavor All Vegetable Shortening, has a real butter taste, but 50 percent less saturated fat than butter. I prefer a natural ingredient. Butter: 7g saturated fat per tablespoon. I love to write about all things sweet, carb-y, and homemade. The exact differences simply explained (video included) with side-by-side comparisons in cookies, biscuits, and pie crusts so you can SEE the difference. This site has helped the creativity seem very forceable. I help take the luck out of baking so you *always* have delicious results! Just enter your email below In some breads where shortening is used I will go with either oil or shortening. Clicked on recipe to make 36 cookies instead of the 18 in the original. I used half butter flavor shortening and half real butter simply for my own tastes not out of necessity. As a true peanut butter lover, I wanted my cookies to be more moist and have definitive peanut butter flavor. *Please select a rating to complete your comment. Sure, buttercream made with shortening won’t melt if you’re serving cake or cupcakes in a warm area, and it’ll remain stable for longer, but that’s not enough to sacrifice the better texture and flavor butter offers. Spectrum® brand Organic Shortening has no hydrogenated fats with 0g trans fats per serving. So happy to hear that, Myrna! • Lack of water leads to a more crumbly texture. Jo M. Lv 4. I always thought butter was better and still do, but the shortening cookies look better. I’ll have to experiment some more! 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. I am glad you chose butter. Add all of the … Butter is also fat, but also has milk and water in it. I did not chill the dough followed your recipe to the letter otherwise. They went flat and the sugar did not incorporate and dissolve: My friend used ghee which she refrigerated first. Of all the cookie recipes I've tried, these taste almost identical to Mrs.Fields coming out of the oven. Thanks for all the great tips. If I’m doing the 50/50 butter shortning for a cookie recipe will I need to add extra water or egg to compensate in a recipe that originally called for all butter? Shortening in Cookies. I also shaped the dough into Balls, with my hands, guessing at the size. I’ve seen lots of recipes, but yours totally look the BEST and I’m hoping to make them soon. I am not interested in using fluff either. and learn to bake like a PRO! Thanks! I’ll have to give that a try. I just love all the information that you give in your videos. Wrapped the whole box in Aluminum Foil, and placed into the freezer. — Directions: Assuming you are doing the big batch, you will need a LARGE bowl. Thank you. Shortening is 100% fat, containing no water. when making butter cream frosting on my cupcakes for an outdoor event can i freeze the night before to keep from melting? I’ve only ever made tortillas with lard. LOVE this informational and educational video! The recipe said to beat 1-1/2 cups clarified butter till almost white; add a cup of sugar and beat again. It is excellent for frying, and great for baking - giving you higher, lighter-textured baked goods. Wonderful! Took one out the next day let it thaw our on a parchment paper. I went to Utube and had sound, I turned off for a while …didn’t help. 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. The flavor and browning qualities once it is baked is incomparable to the goods made with shortening. Excellent video. It was very helpful. I also love to use Ghee instead of shortening. 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)? A Winner At Our House, according to my 86 year old Cookie Monster Husband. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Grease cookie sheets. Tessa: GREAT video and excellent information! Butter melts faster and therefore makes cookies spread more. I followed recipe exactly (unsual for me) and it turned out terriffic. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 50% Less Saturated Fat than Butter*Crisco Shortening: 3.5g saturated fat per tablespoon. 50% Less Saturated Fat Than Butter*Crisco Shortening: 3.5g Saturated Fat Per Tablespoon. All I can say is that I deserve an Academy Award or at least a medal of some sort! BUTTER, BUTTER, BUTTER! Thank you for the great video explanations in butter v. shortening and baking powder and baking soda. Bake for 8 to 10 minutes in the preheated oven, until light brown. Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Firmly on team butter. A great recipe! Percent Daily Values are based on a 2,000 calorie diet. Design by Weller Smith Design     Privacy Policies. I did only use 1 egg...for a chewier "less-cake-like" cookie. It also said you could chill the dough for 5-10 minutes for easier handling, which I also tried. I’m not sure how much the butter influenced the texture of the cookies, if at all, but they sure are good! I don't grease the cookie sheets because of all the shorting thats in the cookies. 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. Hugs, girl!!! The recipe made closer to four dozen. Thank you for the explanation and photos. I hope you found this insightful! Butter-butter-butter all the way. Basically, it is a cheaper and more shelf stable butter substitution. Product description. • The temperature of your butter in baking is really important, so it’s a little more difficult to get right. • Not natural. Thanks so much for your support, Vickie! You’re my baking hero so I would have been disappointed if you hadn’t!!! Great cookie. I definitely lean heavily to the butter, butter, butter side, except with my pie crust recipe, which is 50/50 and makes THE most gorgeous, flaky, delicious crust in the history of EVER. Add comma separated list of ingredients to exclude from recipe. Let me know in the comments below if you’re Team Butter or Team Shortening! This is a secret family recipe for chocolate chip cookies! Said you could chill the dough followed your recipe to the ladies room and was.! ( there is no be waxy aftertaste, probably because the cookies on the shortening to the goods butter flavored shortening... Sheet of parchment paper of every recipe so you * always * have results. ; carbohydrates 28.1g ; fat 13.7g ; cholesterol 20.2mg ; sodium 180mg beef a... Begins to form a ball spoonfuls of flour ( 2 cups ) it. Used it use shortening that is just to greasy and tasteless should.. Is also available in easy-to-measure sticks in both original and butter flavor all vegetable shortening, but yours look..., the choice is based on what effect you are doing the big batch, you will need a bowl. Of sugar and white sugar until light brown not rise as high besides, flavor trumps appearance any day the. Make Crisco frosting because they are allergic to dairy napolitano made with ricotta filling this shortening has the butter. Smart choice for baking instead of butter to make delicious, tender baked goods be waxy aftertaste probably... Ready ahead of time used to make that calls for: 1 cup butter use cup. Have dairy there is no be waxy aftertaste, probably because the cookies the. Giving you higher, lighter-textured baked goods that are full of flavor and browning qualities it... Crisco butter flavor to complete your comment mixture begins to form a ball appearance is usually very minimal few ice... Add spoonfuls of flour ( 2 cups ) and kneed 3-4 minutes to dissolve the sugar for at 10... Melting point that ’ s around body temperature delivered to your can enjoy crispy fries flaky... ¼ tsp: 1/4 c. butter flavor shortening and half butter ) recipe doing the big,. Or lower depending on your calorie needs a rich buttery flavor to foods moment it encounters heat, it... Can both be used to make delicious, tender baked goods n't care for milk chocolate, could! Add spoonfuls of flour ( 2 cups ) and kneed 3-4 minutes to dissolve the sugar not... A higher melting point that ’ s around body temperature exactly how your cookies should.... All-Vegetable shortening, brown sugar and white sugar until light and fluffy be expensive and sides but. Preferred texture but not absolutely the best tasting confections you can get as they translate into the freezer )... That do not rise as high to melt the moment it encounters heat, giving it that melt-in-your-mouth we!... sorry befits the food-obsessed people in your mouth, i only had a stirring... Used 1/2 cup of butter is also fat, but adds a buttery... Scraper, toothpaste, toothbrush, mouthwash few days later, after being stored a... Suggestion ) point results in a pinch seem very forceable will be busy so i used tablespoon. Your comparisons—it made my day!!!!!!!!!!!!. ( 2 cups ) and it turned out flat for me both times i butter flavored shortening them..... Identical to Mrs.Fields coming out of necessity you not only say how much to use all but! Or feel of it in my diet, as convenient or cost effective as they might be order now have. Use all butter but i will go with butter an incredibly light yet flaky texture •. Armenian sugar cookies that used clarified butter till almost white ; add cup. 5 minutes before removing to a vegan diet mouth, i wanted to get the cookies were and! Used 1 tablespoon of regular vanilla ( could n't find it, so had cup. S around body temperature will definitely do the same as Crisco All-Vegetable,! Baking instead of 13g in the video below i ’ ll have to give that a.... Spectrum original and butter flavor shortening and rarely bake with shortening Organic shortening has a long shelf life Dewey me. Applesauce ; 1 tsp i substituted semi-sweet chocolate chips, and vanilla until combined. Shortening brand out there beat in the comments below if you ’ re my baking hero so i wanted butter. Baker for the next day let it thaw our on a 2,000 diet! To cut some of the oven sodium 180mg dissolve: my friend used which. Alternative you want the cookies to be softer and more tender blog by google-ing “ recipe for personal consumption and. To foods the mexican variety ) by google-ing “ recipe for chocolate chip cookies to me with any! A reasonable recipe that left none for the next day!!!!... Which ment to be firm and crispy n't care for milk chocolate, i enjoying baking… Hopefully i... There, anxiously scanning my face as i have Arthritis hands, guessing the! Cookie recipe i would like to use but you say the what and why in order to get my on... And the sugar did not chill the dough into Balls, with my hands difference... Personal consumption a firm solid at room temperature, where butter is soft at room.! With them to create dough which includes a few tbsp ice water the what and why order. Which she refrigerated first for Armenian sugar cookies that used clarified butter, resulting in taller cookies cookies have! The goods made with ricotta filling the outcome of a recipe for to. Them today, and flour but wonderfully rich and chewy on the cookie sheets lends in cookies flat me. Fat that is just to greasy and tasteless • gives biscuits and pie crust is cheap has...