that is stupid. No u can't
^^ actually YOU'RE stupid, yes you can.
I would use Crisco instead. With it your pastry will be good.
yes but the cookies will be dryer and take on a more cake-like consistency....if spread is all you have and you are not concerned about calories or fat, you can simmer the spread in a saucepan until the water has steamed off and you are left with the needed amount of oil...then refrigerate it so it will set up again
When you're baking cookies, if you use shortening instead of butter, your cookies come out higher. They don't spread as much as they do with butter, so your cookies turn out like the ones in the pictures instead of flat.
Ingredients1 c Margarine; melted2 c Sugar1 c Flour2/3 c Cocoa1/2 ts Baking powder2 Eggs1/2 c Milk3 ts Vanilla12 oz Chocolate Chips1 cn Sweetened condensed milkPreheat oven to 350~. In large bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 tsp vanilla. Mix well. Spread in greased 13x9 pan. Bake 40 minutes. Just before brownies are done, in heavy saucepan, over low heat, melt chips with Eagle milk, and remaining vanilla. Remove from heat. Immediately spread over hot brownies. Cool. Chill, cut into bars. Store covered, at room temperature. 36-40 brownies.
i think.
It is A type of butter..... like Stork
You can but you'll need to reduce the quantity of any liquid added, since vegetable spread is higher in liquid than butter. Otherwise your batter will be too sloppy.
Ingredients1 Butter4 oz (4 sq) unsweetenedChocolate 1/2 ts Salt6 tb Butter1 ts Vanilla2 Eggs1/2 c Chopped pecans/walnuts1 c Sugar1 c All purpose flour(sifted) 1/2 ts Baking powderLine an 8 x 8 glass baking dish with buttered wax paper. Break chocolate into small pieces and place in a bowl with the butter. Cook in microwave on high for 3 minutes, until the chocolate has completely melted. Beat eggs and sugar together until creamy. Sift flour with salt and baking powder. Stir all ingredients together. Spread mixture evenly into baking dish. Cook for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking period. Cool brownies in the dish. Remove paper and cut brownies into squares. Servings: 16
Your ratio of flour to butter and lack of fresh baking powder and baking soda along with temperature of oven can easily affect the 'flattening' of said cookies to sprawl and bake flat instead of spreading properly.
Bar cookies are baked spread evenly in a pan and then cut into slices. Brownies are a good example of bar cookies.
Sensational Peppermint Pattie BrowniesIngredients:24 small (1-1/2 inch) YORK Peppermint Patties1-1/2 cups (3 sticks) butter or margarine, melted3 cups sugar1 tablespoon vanilla extract5 eggs2 cups all-purpose flour1 cup HERSHEY'S Cocoa1 teaspoon baking powder1 teaspoon saltDirections:1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.
Butter cause cookies to spread. To control the spread, you can chill the dough before baking so it won't spread too far.