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The Kitchen Table

Need recipe help a.s.a.p (butter vs shortning)

17 years ago

My recipe for thumprint cookies which I have used for years calls for 1/4 C butter, and 1/4 C shortning.

I do not have any shortning in the house.

Can I make them with all butter? What difference will it make in texture/flavor?

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Comments (10)

susan_on
17 years ago
I answered the other post too. Yes, you can make them with all butter, with a recipe like that.
gadgets
17 years ago
Here's an answer I found doing a Google search:

"The most frequently asked question on this blog is why I use a mixture of half shortening (butter flavored shortening to be exact) and half butter in my cookies. And can people choose which one they want to use and exclude the other. You butter lovers, you!

Here's the answer:

Butter and Shortening both add different chemical properties to baked goods. This mostly has to do with their evaporation level and how they react to heat. Butter increases browning and adds a crisps texture to baked goods. It also evaporates more quickly, but then lends less stability to the finished product. Butter also has the best flavor. Shortening does not brown food nearly as much. It takes longer to evaporate and adds a more elastic texture to baked goods.

So when I bake cookies I use a mixture of half butter and half shortening. Why? Because I get the best of both worlds. The butter helps to crisp the outside and the shortening helps your cookie retain moisture.

So if you choose to use all butter, your cookie will turn out a bit more browned and more crisp, but may also stale or dry out more quickly. If you use only shortening you will get a softer cookie with less texture and less flavor."

Here is a link that might be useful: Butter vs Shortening
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jenuwin
Original Author
17 years ago
Thank you !!!!!!!!!!!!!
glenda_al
17 years ago
You can always add a slice of bread to your container to store your cookies. Particularly if they are too crisp. Keeps them soft.
jannie
17 years ago
My mother told me never to substitute butter when a recipe calls for shortening. Crisco makes butter-flavor shortening, which I think is wonderful. One thing I do use when making Christmas cookie recipes is Plugra or Danish butter rather than regular grocery store butter. It does give a richer taste.
carla35
17 years ago
Do you have margarine? I would subsitute the shortening part with margarine.
kathyg_in_mi
17 years ago
I've all ways used vegetable oil instead of shortening.
Kathy G in MI
jenuwin
Original Author
17 years ago
I used all butter and they came out great. Melt in your mouth.

Thanks for all your help.
Terri_PacNW
17 years ago
I only use butter..and often use it in place of even oil called for in a recipe..sure it changes things from the original recipes intent...but I think it tastes better!
azzalea
17 years ago
I will not feed my family ANYTHING with hydrogenated fat in it--it is SO unhealthy. So I make all my cookies, candies, baked goods with all butter (which, in spite of the bad rap it's been given is healthier for your than man-made shortening)--and they all turn out just fine.

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