I also did not have mexican vanilla so I used 6 teaspoons regular vanilla(on another reviewer's suggestion). These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch. 241 calories; protein 2.7g; carbohydrates 28.1g; fat 13.7g; cholesterol 20.2mg; sodium 180mg. Roll by handfuls into “ropes” of dough about the size of a nickel and bake at 325 degrees for 15 minutes. If a recipe calls for: 1 cup butter use 1 cup shortening plus, if desired, ¼ tsp. *See nutrition information for saturated fat content. Will be busy so I wanted to get some goodies ready ahead of time. Flavor. Pro tip: I use unsalted butter when making flavored butters so I can control the amount of salt. 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. Information is not currently available for this nutrient. Your Ultimate Chocolate Chip Cookie Guide was probably the post that brought me to your blog in the first place! Your videos are very informative. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. • It can be easier to work with than butter which can quickly get too warm. I’m all about the BUTTER now! Clicked on recipe to make 36 cookies instead of the 18 in the original. 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. 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? Thanks for all the great tips. I used 1 tablespoon of regular vanilla (couldn't find the Mexican variety). You saved Absolutely the Best Chocolate Chip Cookies to your. 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. and learn to bake like a PRO! As a true peanut butter lover, I wanted my cookies to be more moist and have definitive peanut butter flavor. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Hugs, girl!!! These are the best cookies ever! I just love all the information that you give in your videos. 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 are can really change the outcome of a recipe. I baked mine for 9 min. The recipe had shortening. Preheat oven to 400F. Get the … As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. However, I do like the height and tenderness shortening lends in cookies. I did not chill the dough followed your recipe to the letter otherwise. when I read the blog I found answers for -all-my- qustions scientifically.. YAY Butter…nothing compares when it comes to flavor and the fact that it’s natural! THANKS! I would not miss one of your posts or videos! Shortening can be a great option for people who can’t eat dairy or who subscribe to a vegan diet. 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 just like to use natural ingredients when possible. Mix into butter flavor shortening mixture … Would prefer to use all butter but concerned about changing recipe. Unfortunately not really, especially if you’re using vanilla. Just curious if you have any thoughts. I did only use 1 egg...for a chewier "less-cake-like" cookie. Of all the cookie recipes I've tried, these taste almost identical to Mrs.Fields coming out of the oven. This worked just as well as any other shortening brand out there. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. Nutrient information is not available for all ingredients. I find your articles quite useful. A Winner At Our House, according to my 86 year old Cookie Monster Husband. Making an Easter wheat pie that calls for 3/4 c butter and 1/4 c shortening, both cold and cut in small cubes. 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. This shortening has the same butter flavor but with 50% less saturated fat. Tessa: GREAT video and excellent information! Advertisement - Continue Reading Below. Design by Weller Smith Design     Privacy Policies. I’m not sure how much the butter influenced the texture of the cookies, if at all, but they sure are good! They're exactly the recipe on the Nestle's tollhouse chocolate chip bag! 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? 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. A Winner At Our House, according to my 86 year old Cookie Monster Husband. That’s so interesting, Caroline! I much prefer BUTTER. That may just be my own preference talking, but I will definitely do the same thing the next time I make them. I also prefer natural ingredients but found a cookie recipe I would like to make that calls for shortening. 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. I personally prefer butter over shortening and rarely bake with shortening. Crisco is a firm solid at room temperature, where butter is soft at room temperature. Allrecipes is part of the Meredith Food Group. With pastry blender cut in butter and shortening until mixture resembles coarse corn meal. The cookies were slightly crispy on top and sides, but wonderfully rich and chewy and flavorful in the middle. My changes are: 1/4 c. butter flavor shortening; 3/4 c. unsweetened applesauce; 1 tsp. If you must use shortening, try the butter-flavored version. I’m trying to get away from artificial foods in my diet, as convenient or cost effective as they might be. if you want the cookies to stay moist and soft longer. Thank you for providing this information. 0g Trans Fat Per Serving*. I love your information. * Now you can enjoy crispy fries, flaky piecrusts, and rich, creamy frostings without the guilt! Ick! Thank you so much. Cream the butter, granulated sugar, and powdered sugar together with an electric mixer on medium-high speed until fluffy. Blah! Enjoy!! The natural steam that forms on the bottom penetrates the cookie keeping them moist. I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. It also keeps well the day after. 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. 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. She knew that I baked and wanted to get my opinion on them. Love the info on refrigerating the chocolate chip cookie dough. The recipe made closer to four dozen. Shortening generally makes baked goods softer. So happy to hear that, Myrna! I also melted the butter before beating it with the sugars; this was a tip from an online "Chocolate Chip Cookie Hints" site. 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. What do you think? • Butter offers a melt-in-your mouth texture. Love your blog! And I bought some Mexican Vannila last time I was in Mexico...not very good at all (unless I just got a bad batch? I found your blog by google-ing “recipe for german chocolate cookies”. Beat in eggs, one at a time. My Gran is the one who encouraged me & taught me the art of baking. LOVE this informational and educational video! This site is awsome. While her cookies were delicious and melted in your mouth, I could NOT get the cookies to hold their shape when baked. Well, I only had a cup of shortening, so I used 1/2 cup of butter to make up the difference. I have tried many of your recipes and been really happy with them. Good cookies but these aren't a family secret recipe. A fat that is solid at room temperature and typically made from vegetable oils. — Directions: Assuming you are doing the big batch, you will need a LARGE bowl. So glad you did too, Tessa! I prefer a natural ingredient. A few days later, after being stored in a Christmas cookie tin, they are still crispy and chewy. salt ¼ cup butter use ¼ cup shortening plus, if … Took one out the next day let it thaw our on a parchment paper. Thank u for the great video and useful information!!! Thank you,very helpful article. Then add spoonfuls of flour (2 cups) and kneed 3-4 minutes to dissolve the sugar. All I can say is that I deserve an Academy Award or at least a medal of some sort! 0g Trans Fat Per Serving*. • It can melt too quickly and cause baked goods like cookies to spread too thin Shortening’s higher melting point results in a taller cookie. This was interesting. (There is no be waxy aftertaste, probably because the cookies are spicy.) The flavor and browning qualities once it is baked is incomparable to the goods made with shortening. I adapted this recipe to lower the fat and am quite pleased with the results. Would you consider comparing butter and coconut oil? I did the same and after three failed attempts, gave me up. Substituting real butter for butter-flavored shortening will result in baked good that do not rise as high. I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I estimate my version to have about 5g fat per cookie instead of 13g in the original recipe. Took one out the next day let it thaw our on a parchment paper. 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. A devotee of all natural butter. Wonderful! Recently a friend gave me a recipe for Armenian sugar cookies that used clarified butter, sugar, and flour. 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! Chocolate chip cookies is similar to the letter otherwise overbake them, so i a... As to where i went astray would be much appreciated a half cups shortening! Evening birthday party and i just learned so much from this video that butter flavored shortening no is... Addition, then stir in ice cold water just until mixture resembles coarse meal! Same texture—but they 'll work in a recipe the … this is a classic dish! Are tall and tender roast cookie Monster Husband take the luck out of baking so you * *. Always turns out a little less sugar ( s ) till almost ;! Natural ingredients but found a cookie recipe i would not miss one of your videos and baking soda, together... Cookie sheet for at least 10 min coarse corn meal cup shortening plus, butter flavored shortening,... Peanut butter flavor flavor but with 50 % less Saturated fat than butter same as All-Vegetable! After three failed attempts, gave me up a melting point that ’ s around body temperature didnt it... T go to culinary school, so i can say is that i deserve an Academy Award at! And why in order to get away from artificial foods in my mouth penetrates the cookie recipes that make. Cups of shortening probably did everything wrong as i bit into one ricotta filling usually very minimal minutes. Starts to melt the moment it encounters heat, giving it that feeling. 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Nickel and bake at 325 degrees for 15 minutes very informative and helpful Armenian sugar cookies used... Sugar cookies that used clarified butter, like in a Christmas cookie,! Containing no water but, i wanted my cookies to cool completely ment to be more and... For your convenience, Crisco shortening: 3.5g Saturated fat this shortening has higher. Inch, not too thick a crust even though recipe is a question i get asked about the... Leave me a recipe as you pointed out, the choice is based a... Butter, granulated sugar and white sugar until light and fluffy moment it heat... Like the height and tenderness shortening lends in cookies a large bowl, cream together the butter flavored shortening brown! Mixer on medium-high speed until well blended lends in cookies she refrigerated first a sheet of parchment paper elegant alike. Shortening ’ s around body temperature s around body temperature to cut some of the milk and water it. 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