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2012-01-17 17:39:38
2012-01-17 17:39:38

No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.

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Related Questions


You can substitute vegetable oil for canola oil in cookie recipes.


Yes, in some cake recipes, canola oil can be substituted for shortening.


NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.


Only in some recipes. Other recipes require a solid fat such as margarine, butter, lard or shortening.


You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.


Lard is from animal fat. Shortening is hydrogenated vegetable oil. They are fairly interchangeable in recipes. And, in some recipes, when you want to avoid these types of fats, you can substitute butter.


Your best choice would be butter.More information:Natural lard that has not been partially hydrogenated is a good substitute for butter, particularly for flaky pastries. A neutral tasting oil such as canola oil can be used in some recipes, such as muffins and many cookie recipes. Olive oil is an excellent choice for savory quick breads.Although many recipes list margarine or shortenings (especially butter-flavored shortening,) these are no longer considered healthy choices because they are made with partially hydrogenated oils.


Yes, if you substitute the same amount of shortening or margarine (not "lite".) Vegetable oil will work in somecookie recipes, including most bar cookies and biscotti, or in cookies that get most of their flavor from the butter.


The oil is the "shortening" that makes the crumb of the muffin tender. In most muffin recipes you can substitute unsweetened applesauce for half of the oil to lower the fat and calories and it will still be tender.


Yes, for baking purposes, solid shortening can be melted and used as a substitute for vegetable oil.


You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.


No, but you can substitute pizza for a vegetable.


Not all shortening is oil, but all oil (consumable oil, that is) is shortening. Shortening is another word for fat used in cooking, especially baking. The most common shortenings are butter and margarine and, to a lesser degree, Crisco. Other oils can be used, too. (And some low-fat recipes substitute apple sauce or prune butter for traditional fat-based shortenings.)


No, pie crust is one of the things that has to use a solid shortening.


Yes, just melt the shortening and let it cool before adding it to the batter.


If the recipe calls for shortening do not substitute for oil.


Shortening is made from hydrogenated vegetable oil, such as soybean oil, while lard is made from animal fat. But you can use shortening in recipes that call for lard.


It probably isn't a good idea for most recipes, no.


Any neutral tasting oil, such as canola oil, can be used in Snickerdoodle recipes, although the cookies may be somewhat thinner than when made with butter. Other good substitutions include solid shortening, Coconut Oil (which is solid at room temperature,) and lard.


No, some recipes call for butter or shortening.



For most things. Let it cool and the finished product will be slightly heavier with shortening.


It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.


Margarine, shortening, oil. If baking, you can substitute applesauce.


in many dessert pastries and cakes you can



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