I REALLY don’t want to buy a bulky tub of Crisco, when I’ll rarely use it! large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Allrecipes is part of the Meredith Food Group. If you’re using 1/2 shortning, 1/2 butter, around how long would you be able to refrigerate those for? Turn mixer on low and mix until all ingredients are incorporated. I have tried so many recipes. Soo good! Do you love soft-baked cookies? Cookies and great results ! Reply # Sally H. — March 2, 2016 at 9:19 am . But while my fingers were flying across the keyboard typing that post, I found myself thinking of so many more things I could tell you {or even show you} about cookie baking if we were sitting across the kitchen, chatting over a cup of coffee. Add comma separated list of ingredients to exclude from recipe. I think that was the problem because I could taste the shortening in the cookies. Add sugar in increments, blending well. In a separate bowl, blend dry ingredients together. Bake at 375 degree F. 10-12 minutes. It is worth pointing out that if you do substitute shortening for butter (or vice-versa) without making these adjustments, it does not necessarily mean that the recipe is going to turn out badly. Good recipe - it's what I've started to do with most cookie recipes calling for all butter, if I wanted them to come out a bit chewier. and they turn out really chewy and little crunchy. For those that don't know - shortening allows these cookies to remain moist and chewy longer and not get too hard if baked a bit too long (like all-butter ones). Beat until creamy. this link is to an external site that may or may not meet accessibility guidelines. Since I last posted about these "WONDERFUL" cookies. Irresistible Peanut Butter Cookies. Vegetable shortening is a solid fat made from vegetable oils, … I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. I never had cc cookies elsewhere that were as good as mine, an opinion shared by my now-grown kids. I knew cookies baked with shortening didn’t spread as much, but look at those results! It's a decent recipe but I wanted to find one that was better. But they are great either way!! This post may contain affiliate links which won’t change your price but will share some commission. Yield 60-70 cookies. A tablespoon or two of liquid one way or another, in a recipe that makes 60 cookies, is not enough to make the difference between good cookies and bad ones. Makes 40-50 cookies. Add milk 1T at a time until desired consistency. But, if your cookies are either too hard or too soft, the main culprit probably isn't the presence of butter. They were very good and close to Mom’s, but not quite there. Put entire bag of powder sugar on top, then add vanilla and 1/2 cup milk. I use the butter flavored shortening to make my Christmas cookies also. My grandmother was doing this 50 years ago. BTW - people who said this cookie "wasn't soft" try the recipe again and follow the directions to the T. If you didn't get a soft cookie something went wrong.. I have a question–Do you refrigerate dough or freeze dough? https://www.tastesoflizzyt.com/shortening-vs-butter-in-cookies No gift befits the food-obsessed people in your life like a cookbook. Lard has gotten a bad rap, because people are afraid it will clog your arteries, but when used in moderation it is perfectly healthy and the most delicious choice. Not all fats are created equal when it comes to baking. (I'm a little puzzled how people can change the recipe substantially by substituting ingredients, and expect the same quality in a recipe. Finally, fold in the chocolate chips If you’re going looks, shortening won, hands down. example: if recipe says 1 c butter, I'll use 1/2 c butter, 1/2 c shortening. Combine flour, baking soda and salt. Have you read our post where we answer your question, “Why are my cookies flat?”. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. 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. That solves the problem of “no buttery taste” — they always turn out perfect! These were really really good. Glazed Lemon Pound … Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. post #8 of 32 butter makes them flavorful still Maybe it is all in his head. By refrigerating the dough for an hour and baking for about 9 minutes, the cookies stay crisp on around the very edges and a little soft & chewy in the middle. Shortening is not food and flavor is everything. You wish you were my neighbor, don’t you? I cannot find it anywhere and I’ve never used crisco instead of butter but want to try. These Bakery-Style Chocolate Chip Cookies are our go-to cookie recipe. If you like bakery style soft pale flat sinful cookies then you better get ready. Shouldn't be a problem. ANY… Read more ». Refrigerating cookie dough with shortening didn’t do anything in my eyes. . I have made these cookies three times in the past month using all butter once and twice using half butter and half butter flavored Crisco. Butter adds a rich flavor to baked goods. My Mother used shorting too. The half-shortening, half-butter cookie was crispy on the outside and slightly soft on the inside. Lv 5. 1/2 shortening, 1/2 butter, refrigerated for one hour. If you’re ready to perfect your cookie-making game then you’ll love that article. I always use butter in cookies. It also says something about not doubling the recipe. The main reason has to do with melting points. Cream together softened butter,shortening, and vanilla. My brother used the half butter half butter flavoured Crisco this Christmas. The difference, of course, was that she used butter instead of shortening! The thought of it repulsed me until I tried it and made very tasty cookies with it. Vegetable shortening can be a mysterious ingredient. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes. (I line my cookie sheets with parchment paper.) Note: I take them out of the oven before they start to turn dark! I think these are even easier to make. Gradually blend dry ingredients with butter mixture. Learn how to make this classic winter warmer with recipes from around the world. Have you ever wondered what makes the best chocolate chip cookie? I’ve made them with strawberry, blackberry, black cherry, and apricot filling. © 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 Turn mixer up to med-high and mix for 2-4 minutes. Got some ideas here. Have you ever wondered about freezing cookie dough? Find out why here! So start out by baking a batch with half the butter replaced by an equal volume of shortening. Shortening generally makes baked goods softer. BCM. Would love your thoughts, please comment. Because of the milk and water in butter, it will melt more quickly under heat than shortening will. I didn’t like the Toll House cookies when they switched the recipe from using shortening to using butter, so I went back to the original recipe with shortening and have used it ever since. I have an old Betty Crocker cook book and it says you can use half butter and half shortening in her cake recipes. It almost made the cookies worse because the cookies didn’t brown as nicely and took longer to cook. Use 1/2 cup butter and 1/2 cup shortening. In my opinion the recipe calls for too much shortening. The flavor was very good, but the cookies were a little more sweet than rich butter cookies. We’re here to face off shortening vs butter in cookies using Original Nestle® Toll House® Chocolate Chip Cookie recipe. Ingredients: 16 (cocoa.. cream.. eggs.. flour.. milk.. salt...) Nutrient information is not available for all ingredients. If follwed as written, this recipe is AWESOME! sayhellojana Posted 31 Dec 2008 , 3:10am. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. Source: Cousin Kristina via Betty Crocker’s Best Cookies. I don’t add any water like the package says. Thanks! She used it during the depression to make biscuits, cakes, cookies and scones. Combine flour, baking soda, and salt in a small bowl. https://thedecoratedcookie.com/tip-to-make-the-best-chocolate-chip-cookies Lately I have been using the Crisco Butter flavor sticks in my chocolate cookies. Shortening in Cookies. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Reply # Tessa — March 2, 2016 at 10:33 am . These are wonderful. Note: I take them out of the oven before they start to … The key is definitely to remove them from the oven before golden brown and let finish baking on cookie sheet. Be sure to watch them in the oven or they won't turn out as soft. Amount is based on available nutrient data. February 7, 2015 Vlog Perfect Chocolate Chip Cookies The Recipe I Use, Is The Standard Recipe Off The Back Of Nestle' Toll House Chocolate Chip Package: (For the shortening, I use half butter … It’s a fierce battle, really. Now for the real results. Beat in egg and vanilla Sift together dry ingredients. Any highlighted, clickable Amazon link you see is an affiliate link. Thanks, Diane! in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. 1 hour refrigeration was better than overnight here. packed brown sugar • shortening, I use crisco sticks • milk, cream or half and half • Vanilla • egg • SELF RISING flour • baking soda • chocolate chips 50-60 cookies SherryRandall: The Leftover Chronicles I think I’m the only one that really even notices the butter flavor missing (since I know there is no butter). Your daily values may be higher or lower depending on your calorie needs. Otherwise perfect! I have tried it in my recipe for CH.CH. I cook them for about 10 mins. The salt does need to be increased to 1/2 tsp though. We made the following batches of cookies: That’s a lot of cookies, right? MORE TRY-WORTHY TREATS. By: JULIE CLARK Published: April 11, 2017. If I could give this recipe one thousand stars I would. Several years ago, my brother, who LOVES cc cookies, asked me why my cookies were better than those baked by his wife. 1 0. All others – 100% butter!!! Plus they always bake beautifully. Duh.) The crisco package says the conversion to substitute for a stick butter however, do you mix the water and crisco then add it to your recipe or do you just add the crisco and water directly to your recipe whithout combining first? And I am renting a place with NO storage, and we are moving in 4 months so even though I know the whole “it never goes bad” I’m not buying butter flavored Crisco till we’ve moved! Combining two different fats such as margarine and shortening will give a recipe some of each fat’s best qualities. I wanted to see what the butter substitute would be. Shortening is flavorless. Tip: To keep them chewy place them in a ziplock bag with a piece of bread. Again, overnight refrigeration with shortening doesn’t do much for the cookies. Both butter and lard are much more wholesome than shortening. These are easy to make and I would sincerely recommend them.Most excellent. First, the results in pictures, then I’ll sum the results. Info. Beat in egg. So here’s the results of our fun. I use butter flavored shortening for my ccc’s and also add 1/2 tsp of butter flavoring. Lady_Phoenix Posted 5 Aug 2008 , 12:11pm. In a separate bowl, mix together part of the flour, cocoa powder, half of the baking soda, and salt. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. Thanks. It was handed down from my grandmother. The butter gives them good flavor, but I like the texture that the shortening provides. ... My dad swears by his half butter/half shortening combo. I’m an unsalted butter baker for the most part with occasionally using half butter- half shortening in some cookies. One of the biggest things that affect the texture and look of cookies is the choice of butter vs shortening in cookies. However, I’m intrigued by using half lard in the recipe, so I may… Read more ». Information is not currently available for this nutrient. Thanks so for the recipe...and the kids thank you also. … What about butter flavoured Crisco ? Each time the cookies came out delicious. But I CANNOT wait that long to make cookies so using butter is at the top of my list! Do you love to make cookies? Bake on ungreased cookie sheet for 8-10 min. My family had stars in their eyes while eating these! Get ready, friends…we’re on a cookie-eating roller coaster. Percent Daily Values are based on a 2,000 calorie diet. Try this recipe. Cream together sour cream, sugar, shortening and food... add cocoa. I think I will do half and half next time and refrigerate. I rarely bake, but have a pregnancy craving for my dad’s homemade ccc’s. In your first picture-you just said it was refridgerated vs no refridgeration, but how long? We’ve got tips here! Do not double this recipe, or they don't bake soft. Stir in chocolate chips. Because there is no butter and butter has a salty flavor I add a little extra salt. Only problem with doing that is the dough is accessible longer and fingers slip into it.… Read more ». I have tried just about every 5 star chocolate chip cookie recipe on this site and this one is still the best!! When cool, frost half of cookie with white icing ... Makes 24 large cookies. If you take them out just when the centers do not look "wet" anymore they will be perfect. However, she specified “Swiftning” which is half vegetable shortening and half animal fat (Lard). I started making these on my day off Wed. so now the kids in the neighborhood will call and ask are we having cookies this week? I agree. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Is Chrisco still good that has been refrigerated for over a year? The cookies should be crisper, spread more, and brown sooner. Can make this recipe for bars too. You can also freeze some to pull out later if you don't have a lot of people to gobble them up. The bottom line: Cookies made with shortening tend to be higher, softer, chewier; cookies made with butter are flatter, harder, crisper. I typically use the recipe found in my Betty Crocker cookbook. A Final Note on Substituting . I love to bake and cook. Beat butter, sugars, and vanilla … You can tell now where what we were zoning in on….half butter and half shortening. Different cookie recipes will lead to different results, but you can use these results as a guideline for what may happen. These can be made with butter or shortening—whatever you like best. Frost one half cookie chocolate, the other half white. ***** I decided to put the Nestle Toll House Original Cookie Recipe to test here and made several batches of cookies with different combinations of butter and shortening, and also refrigeration and no refrigeration. Note: Butter-flavored shortening is an ingredient that may repulse you. It's been my experience that using shortening instead of butter can reduce the greasiness of a cookie, though you will usually see a little less browning during baking. Because we all know with 100% butter cookies that’s what works best, right? I do not agree that the cookies are not sweet enough, they are perfect. Well I changed mine to 48 servings in which I think is 12 dozen. Prep: 15 Min Cook: 15 Min . I am not the best baker in the world and my biscuits never seem to work but I have my 4th batch in the oven now from trying this recipe for the first time. So that is what the pros say about shortening vs butter in cookies. The top horizontal row were the cookies with all margarine, the middle row were the cookies with half butter and half margarine, and the all butter cookies were on the bottom row. Can add more milk to reach desired consistency. The cookies stayed plump, nicely brown and soft. Also, butter contains a significant amout of water (15 to 17 percent for most brands), whereas Crisco has none, so in using all butter you're also changing the amount of liquid in the dough; slight tweaks in the amounts of other liquid or flour might be needed. For example, by using both butter and shortening in a cookie recipe, you will get the wonderful flavor of butter, while the shortening will keep the cookies from spreading too flat. I haven’t been able to locate Swiftning, so I’m planning to use half Crisco and Lard this weekend in a batch just for the memories. It called for shortening. My family (and co-workers) LOVE them. Now remember that we ran these experiments with the Nestle Toll House Cookie Recipes. Coming from someone who is dairy free not by choice, I use butter flavored shortening AND Nestle’s 3 ingredient chocolate chips that are dairy free. post #3 of 13 yep. You saved Soft Chocolate Chip Cookies II to your. But before we get into comparison pictures, let’s talk a little bit about the difference between shortening and butter. These were no surprise. Bake on ungreased cookie sheet for 8-10 min. These were great and were still nice and soft the next day. Place room temp. Our favorites? I was always looking for an Entenmanns-tasting recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. But it can be done because I make LOTS for the kids around here. In a stand mixer, thoroughly mix together the shortening, sugar, egg, and vanilla. I'll never use another recipe. shortening makes cookies lighter & fluffier, but they won't spread thin much at all. 2 0. Ultimate Sugar Cookies. Why were these our favorites? Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Suggestions: cream butter vanilla and sugars very well (3-5 min) use all butter (so two sticks ROOM TEMP) and no shortening and watch them like she says and take them out before they brown. Sift the dry ingredients into the wet sugar mixture alternately with the sour cream. My family eats them up! I also just wanted to say I tried your Pineapple Upside Down Bunt cake and it was the best cake I have ever made. I sometimes have to deliver wedding cakes 3-4 hours before the reception and that would be a concern for me. Cream shortening, butter and sugar well. Preheat oven to 350 degrees F (175 degrees C). Gradually add flour mixture and mix well. anytime I make cookies I always use shortening with the butter. The dough freezes great as well. You can read more of the backstory above. 411 calories; protein 3.7g; carbohydrates 51.1g; fat 23.1g; cholesterol 35.8mg; sodium 220.3mg. Congrats! This one comes so close but who cares...it's close enough. I’m making them for Easter and to give as treats for for some elderly shut ins. So let’s pretend I’m pouring you a cup of coffee and sharing a cookie with you, and let’s chat about chocolate chip cookies. Some strongly stand on the shortening side, and others claim 100% that butter is the best. How does icing made with half butter-half shortening do at room temp? I followed this recipe exactly. Just wondering: shortening as in Crisco or margarine? butter and shortening in mixer. Butter is also fat, but also has milk and water in it. These have definitely replaced my old regular recipe. The recipe is basically the same as the Toll House recipe with half butter and half shortening. Spread dough into greased 9x13 inch pan. Buckle up! Add comma separated list of ingredients to include in recipe. If you love the benefits of shortening, but want the flavor of butter, use half butter and half shortening in your baking recipes! Change the bread as it starts to become stale. 1/2 shortening and 1/2 butter (no refrigeration), 1/2 shortening and 1/2 butter (1 hour refrigeration), 1/2 shortening and 1/2 butter (overnight refrigeration). Doesn't the butter make it melt ? I even added some white chocolate chips and mini chocolate chips and peanut butter chips in these together. 9 years ago. Butter spreads quickly, so if you choose butter, refrigerate your cookies. Butter and real eggs are what make it good! Fill cookie press and form cookies on ungreased cookie sheets. You get some of that butter flavor, but the cookies still hold their shape and don’t run all over the pan. The final cake might be a bit more "oily", but it really shouldn't make a huge difference. I stumbled on this thread trying to make my mom’s home made all purpose mix (like Bisquick). Sugar cookies come out great using half butter and half shortening. Your videos are very informative. I still use Crisco for my Christmas cut-out cookies. Growing up, I always reached for a trusty kitchen staple instead: butter. Source(s): Experience. Shortening is made from vegetable oil, a natural substance, but it is transformed by a process known as hydrogenation into a totally unnatural solid substance that the body can’t figure out what to do with. https://www.yummly.com/recipes/cookies-with-crisco-shortening Can be separated in batches and colored with food coloring. When making cookies, I frequently use half butter and half shortening. Here we explore the differences between Excellent recipe!