Cooking oil or ghee are both good substitutes.
Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe.
yes, butter can be used instead of margarine (the term oleo is archaic)
Margarine can be used as a substitute for the butter.
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.
The functions of butter is a dairy product that can be spread on bread (sandwiches, toast, scones) or used in baking cakes (though margarine is more likely to be used, depending on the recipe).
Absolutely! It's probably even better.
There are a lot of things you can substitute butter with. You can use margarine, apple sauce, and even pumpkin. What I like to do when I'm baking muffins is take my dry ingredients and instead of adding eggs or butter I use a can of pumpkin. It makes the muffins extremely moist and delicious, and a lot healthier.
Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.
In many things you can use margarine, lard, or shortening instead of butter, or a combination of any of them. I actually use 1/3 butter, 1/3 shortening, and 1/3 lard for the fat in my homemade pie crust, which gives excellent results. Just keep in mind that margarine has a higher water content than butter, so depending on what you are baking, the results may be just a little different than with butter.
No, because it has too much water and will affect the dough.
use the same amount of butter that you would use margarine as for the flatness of the cookie that really doesn't have much to do with the oil used, try adding the baking soda at the end of the preparation.
Margarine is shortening and can be used in place of butter or other shortenings in baking, though the flavour won't be the same. In many recipes some feel the best results in texture and flavour are obtained by using butter or half-and-half butter and lard.