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Slightly greasy, but not with a buttery taste - more of an oily taste. Since crisco has a higher melting point than butter, it does not have the same "melt-in-the mouth" quality - instead it can leave an oily film over your tongue (which is also why crisco or margarine shouldn't be used in butter cream frosting). However, if you want to experiment, it will probably make reasonable "frozen snickerdoodles" (freeze and eat from frozen). Since these will still be cold when you eat them, the oil will not have time to warm up and spread over your tongue.

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14y ago

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