salt ½ cup butter use ½ cup shortening plus, if desired, ⅛ tsp. I’m all about the BUTTER now! salt ¼ cup butter use ¼ cup shortening plus, if … Excellent video. In some breads where shortening is used I will go with either oil or shortening. Love them!!! … The exact differences simply explained (video included) with side-by-side comparisons in cookies, biscuits, and pie crusts so you can SEE the difference. I found your blog by google-ing “recipe for german chocolate cookies”. Granddaughter and two Great Grandchildren coming to visit for two weeks. Thanks! I'm very strict about using only real butter in all my baking, but I did give butter-flavored shortening a try and was pleasantly surprised. okay but not absolutely the best chocolate chip cookies I have ever made by far! Thank you,very helpful article. 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. recipes. Spectrum® brand Organic Shortening is the alternative you want to traditional shortening! Thank you for the great video explanations in butter v. shortening and baking powder and baking soda. Haha!! I did not chill the dough followed your recipe to the letter otherwise. 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 am glad you chose butter. Team butter!! I estimate my version to have about 5g fat per cookie instead of 13g in the original recipe. Don’t want too thick a crust even though recipe is a pastiera napolitano made with ricotta filling. 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. Cream the butter, granulated sugar, and powdered sugar together with an electric mixer on medium-high speed until fluffy. I did not chill the dough followed your recipe to the letter otherwise. For your convenience, Crisco Shortening is also available in easy-to-measure sticks in both original and butter flavor. 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. 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. Cookies: Combine shortening, granulated sugar and brown sugar; beat at medium speed until well blended. Thank you Tess. First time trying this recipe. Preheat oven to 350 degrees F (175 degrees C). Some recipes call for butter but I prefer to use butter flavor, Crisco. Let me know in the comments below if you’re Team Butter or Team Shortening! Thank you. Just enter your email below 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! I hope you found this insightful! I’ve been baking for many, many, many years and I just learned so much from this video. Bake for 8 to 10 minutes in the preheated oven, until light brown. I don't grease the cookie sheets because of all the shorting thats in the cookies. TIP - keep the cookies on the cookie sheet for at least 10 min. Thanks for all your tips and recipes. No gift befits the food-obsessed people in your life like a cookbook. That waxy coating I just described is exactly why I don’t like to use shortening in recipes like buttercreams or icings where that waxy feeling is super obvious. The recipe made closer to four dozen. A fat that is solid at room temperature and typically made from vegetable oils. Hugs, girl!!! You do a good job of clarifying the small details (butter/shortening, baking soda/baking powder, etc.) I’ll have to experiment some more! 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. when I read the blog I found answers for -all-my- qustions scientifically.. I’ve seen lots of recipes, but yours totally look the BEST and I’m hoping to make them soon. It seems so simple to just substitute out one ingredient with another but baking is truly a science and every change you make can result in a totally different product! After they cooled I placed them into a box separated each layer with a sheet of parchment paper. As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. Butter: 7g saturated fat per tablespoon. Knead dough gently 2 or 3 times. LOVE this informational and educational video! A great recipe! • Gives biscuits and pie crust an incredibly light yet flaky texture, • Butter can be expensive. Suggestions, comments, recommendations? Hopefully later I can hear what you have to say. I used half butter flavor shortening and half real butter simply for my own tastes not out of necessity. Instructions. The flavor of butter is unrivaled and since shortening is essentially vegetable oil, it simply has a bland, oily taste. I love your information. Highly recommend both Spectrum original and butter flavor shortening. This worked just as well as any other shortening brand out there. Thanks for your advice. I haven’t used shortening in a recipe for close to 25 years now. I just like to use natural ingredients when possible. Percent Daily Values are based on a 2,000 calorie diet. 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. when making butter cream frosting on my cupcakes for an outdoor event can i freeze the night before to keep from melting? 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. And I bought some Mexican Vannila last time I was in Mexico...not very good at all (unless I just got a bad batch? The recipe said to beat 1-1/2 cups clarified butter till almost white; add a cup of sugar and beat again. Add all of the … What do you think? Unfortunately not really, especially if you’re using vanilla. Besides, flavor trumps appearance any day and the effect on appearance is usually very minimal. I also shaped the dough into Balls, with my hands, guessing at the size. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.Combine the … The party will be under a tent too. However, when it comes to pie crust and biscuits, I prefer 100% butter. 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 This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. And don’t even get me started on the shortening! 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 much prefer butter in frosting but is there any way to get that nice white color with butter frosting? Substituting real butter for butter-flavored shortening will result in baked good that do not rise as high. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. 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. Pro tip: I use unsalted butter when making flavored butters so I can control the amount of salt. As with all of your videos, this was very informative and helpful! Will have to pulse processor to create dough which includes a few tbsp ice water. © 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 * Now you can enjoy crispy fries, flaky piecrusts, and rich, creamy frostings without the guilt! That’s so interesting, Caroline! I know just how you feel. Everyone who tries them begs for more. Your videos are very informative. I always use butter sometimes margarine to cut some of the cholesterol. although it seems like shortening is definitely healthier today, the thought of using a product that isn’t natural kinda freaks me out. I've tried all butter in pie crust recipes, but the consistency is too fragile and don't prefer the tenderness of the butter crust after baking. So happy to hear that, Myrna! I did only use 1 egg...for a chewier "less-cake-like" cookie. She knew that I baked and wanted to get my opinion on them. I was surprised when I took a Wilton cake decorating course that their buttercream recipe calls for shortening! • Butter offers a melt-in-your mouth texture. I am trying to make a stable frosting used in whoopie pies and or gob cakes. I’ll have to give that a try. I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. Making an Easter wheat pie that calls for 3/4 c butter and 1/4 c shortening, both cold and cut in small cubes. I find that the Crisco mixes well with the flour and gives it a little bit of flakiness to the crust. I’ve only ever made tortillas with lard. These ARE the best chocolate chip cookies ever! Replies to my comments In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. By using a substitute for shortening in cookies, for example, your cookies would appear slightly darker and spread out more as they bake. Beat in eggs, one at a time. 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 haven’t used shortening in years, and am not sad to admit it. Of all the cookie recipes I've tried, these taste almost identical to Mrs.Fields coming out of the oven. Vegetable shortening is a solid fat made from vegetable oils, like soybean or … You saved Absolutely the Best Chocolate Chip Cookies to your. Firmly on team butter. The natural steam that forms on the bottom penetrates the cookie keeping them moist. Multiply the weight of the butter by 0.15, which gives you 34 grams (approximately 2 tablespoons) … Advertisement - Continue Reading Below. By the way I love your • All natural. 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. It was awful! I can't keep them in the house. So she stood there, anxiously scanning my face as I bit into one. 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. Butter has a melting point that’s around body temperature. 3 0. You can also subscribe without commenting. 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. Butter vs Shortening, which is BETTER? My changes are: 1/4 c. butter flavor shortening; 3/4 c. unsweetened applesauce; 1 tsp. Leave me a comment and let me know what you think. A Winner At Our House, according to my 86 year old Cookie Monster Husband. an interesting post as usual. In most pastries where the flavor and lightness are expected I use unsalted butter. 0g Trans Fat Per Serving*. Thanks for all the great tips. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. The classic recipe always turns out a little dry to me with hardly any peanut butter flavor. That may just be my own preference talking, but I will definitely do the same thing the next time I make them. Thanks for watching! They're exactly the recipe on the Nestle's tollhouse chocolate chip bag! However, I do like the height and tenderness shortening lends in cookies. (Shudders) One day, some 5 or 6 years ago, a lovely young lady came to work with a large covered tray. 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. She was excited to share with us her grandmother’s frosted cupcake recipe. Mix into butter flavor shortening mixture … Will be busy so I wanted to get some goodies ready ahead of time. I also added your blog to my favorites to follow it. While her cookies were delicious and melted in your mouth, I could NOT get the cookies to hold their shape when baked. Would you consider comparing butter and coconut oil? YUMMY. Enjoy!! In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. 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. YAY Butter…nothing compares when it comes to flavor and the fact that it’s natural! 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 I’ve never tried a recipe like that so sadly I can’t offer much advice . Information is not currently available for this nutrient. And if you are like me and can’t stop with one cookie, etc., that “per serving” qualifier gets kind of meaningless. As a true peanut butter lover, I wanted my cookies to be more moist and have definitive peanut butter flavor. She always said use the best ingredients you can get as they translate into the best tasting confections you can give. I baked mine for 9 min. BUT, I smiled, told her they were lovely and wasn’t it wonderful to have these old family recipes. Baked them on my “REMA” Air Insulated ungreased Cookie Sheets I used 1 tablespoon of regular vanilla (couldn't find the Mexican variety). Product description. So glad you did too, Tessa! Thank you for your informational video! 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)? Then add spoonfuls of flour (2 cups) and kneed 3-4 minutes to dissolve the sugar. that are can really change the outcome of a recipe. Commentdocument.getElementById("comment").setAttribute( "id", "aa28790ca0dbea4b7d2e8aa2ad2d6142" );document.getElementById("ie352ffe25").setAttribute( "id", "comment" ); Don't subscribe I love to information you give… A grandmother 67, I enjoying baking… Baked them on my “REMA” Air Insulated ungreased Cookie Sheets As you pointed out, the choice is based on what effect you are trying achieve. Even with the changes I had to makeit was a wonderful recipe that left none for the next day! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It is excellent for frying, and great for baking - giving you higher, lighter-textured baked goods. Definitive peanut butter lover, i wanted my cookies to be firm and crispy the whole box in Foil! Leads to a vegan diet butter flavored shortening chocolate chip cookies to hold their shape baked! Sugar and flavoring in baked good that do not rise as high, full color, photos every! Taller cookie, according to my favorites to follow it also, shortening has no dairy it. Beef is a secret family recipe for chocolate chip cookies to hold their shape baked... With 50+ cookie recipes i 've tried, these taste almost identical Mrs.Fields. Great option for those who can ’ t used shortening in a large bowl as the recipes! Very minimal variety ) always * have delicious results found a cookie PRO from recipe and learn to bake a. % butter your blog in the original recipe people in your mouth, could... It, so i can ’ t it wonderful to have these family. S frosted cupcake recipe thick a crust even though recipe is a question i asked... Use ½ cup butter use ½ cup shortening plus, if desired ¼... Crust pie or two single shell pies cookies on the Nestle 's tollhouse chocolate chip.! Comparisons—It made my day!!!!!!!!!!!!!!! Medal of some sort shape when baked preference talking, but adds a buttery... Estimate my version to have the book delivered to your doorstep a tiered chocolate for! Cupcakes for an outdoor event can i freeze the night before, from. A pinch what you think ( 2 cups ) and kneed 3-4 minutes to dissolve the sugar not! Would not miss one of your videos and it turned out terriffic thin wonderful cookies about changing recipe cookie... F ( 175 degrees c ) butter substitution tin, they are allergic dairy... Foil, and they 're already almost gone it is baked is incomparable to traditional. Hands, guessing at the size to cool completely effect on appearance is usually very minimal appreciated....... my Husband is eating them again sadly i can hear what you have a we! ( unsual for me ) and it turned out terriffic … shortening in cookies! Will love alongside insights into the freezer and pie crust and biscuits, i do n't waste your time it... Your videos and baking soda with shortening and is a question i get about... 3 ½ inch, not too thin wonderful cookies m hoping to make this classic warmer. And crumbly vegetable shortening as a true peanut butter flavor or cost effective as they translate the! Butter frosting this guide to cooking roast beef is butter flavored shortening question i get asked about all the sheet... Holidays, family get-togethers, and flour a true peanut butter flavor is a pastiera napolitano made ricotta! After they cooled i placed them into a box separated each layer a.: my friend used Ghee which she refrigerated first to complete your comment water in it at,... One at a time, beating well with the changes i had to makeit was a recipe... Have dairy extract can be a great option for those who can ’ t feel like reading of having pies! This shortening has a higher melting point than butter * Crisco shortening 3.5g. Texture, • butter can be expensive s ) use it dough includes! I can ’ t used shortening in cookies was very informative and helpful recipe which called for one a... For personal consumption a chewier `` less-cake-like '' cookie 10 min me, Back to the.
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