yes Shortening is a general term for all fats and oils in cooking. Butter is just one kind of shortening. It has the advantage of a pleasant creamy flavour in cookies and being a natural animal product, melts at body temperature, giving a luxurious mouth-feel as it melts in your mouth.
Yes, but it may be a bit oilier. If you are making a dough, check that it is dry enough, and if not, add a bit more flour.
Yes! Just use the regular kind, not the light. Delicious!
i would use it its better for you and it works great but you might want to add in an egg for the taste of crispy on the outside chewy in the inside and it hold the cookie better.
No, imitation butter "spreads" contain too much water to substitute for butter in baking. Lard or vegetable shortening can be used in place of butter.
Usually yes.
yes
Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.
Yes, might taste a little different but still delicious!
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.
Ghee butter is clarified so there is no dairy in it. You need something that is going to hold your cookies together. Instead of butter, you can use vegetable shortening, or if you want to cut down on fat content, you can use applesauce.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
Butter!
Butter is one type of shortening. Use a cup of butter.
Yes and yes.
Yes. For a detailed discussion, read The Joy of Cooking or Harold McGee's On Food and Cooking.
You can use butter or margarine, but there will be a difference in the way your cookies turn out. Butter has a lower melting temperature than shortening. Therefore, cookies make with butter or margarine will be very flat, whereas cookies made with shortening will be thicker and more cakey.
But yes, in fact if you substitute shortening for butter in the tollhouse cookie recipe they will come out big and stay soft.
Depending on the recipe, It should work. Shortening was used as a replacement for butter along tima ago to reduce the price of products and to use up shortening or lard. Try to taste the finished product in your head and see if butter would go with the product. Chef Frank