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.
If the recipe calls for butter, and not margarine, then you should be able to use shortening. You can also add some butter flavoring to the recipe to still give it the butter flavor, if you want. Margarine has some water content, and will not give the same results as butter or shortening.
Instead of butter you could use margarine, but that is disgusting, due to the fact it has the same chemical structure as plastic. And there is nothing you could substitute with eggs. I would just stick with eggs and butter. Hope this helps.
The only substitute for butter is the tooth of a small child, a hair from an elephants trunk, and the blood from your enemy.
margarine
You will have I extra egg in your cookies
Most home made cookie recipes require the basic ingredients which are eggs, sugar, butter, flour, baking soda, and a pinch of salt. A good recipe can be found in many cookbooks or on websites such as the Food Network.
eggs, flour, vanilla essence, milk, sugar, butter, and yeast.
fLOUR BUTTER SUGAR EGGS, OTHER THINGS VARY
Basic cookie dough contains sugar, butter, eggs, baking soda, flour, salt, and vanilla. You mix all the ingredients together in a large bowl. Then from the dough into small balls and press onto a cookie sheet. Bake in the oven for 10 minutes at 350 degrees.
butter eggs and flour
Health officials advice not to eat raw cookie dough that contains raw eggs. However, a recipe that does not use eggs should be fine.
No because you are suppose to add raw egg to a cookie batter so the cookies bake properly.
Beat the eggs until mixed and depending on how thick the batter or dough is either use a mixer or work it in with your hands. It should be alright.
flower, butter, milk, eggs....it really depends on what kind of bread your trying to make(:
eggs, sugar, butter, flour, water, jam
If you can get them mixed in fairly easily. If it is a stiff dough, you are going to have to basically knead the dough to mix in the eggs. This is going to work the glutton in the flour and make for a tougher cookie. You could take part of the dough and mix it with the eggs first so that it would have the consistency of mayonnaise or even peanut butter. This would get the eggs mixed together and it would take less to get them mixed into the rest of the dough. Whip the eggs first till the yolk and whites are well mixed.