BUTTER
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.
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.
No you cannot. To further clarify, butter contains more liquid than shortening. It also has a lower melting point, which will make baked goods (such as cookies) crispier and flatter. Shortening will allow the cookies to be fluffier and lighter. If you're looking for flavor, add butter flavoring in small amounts so as not to alter the liquid content in the recipe. However, I just read this: " The answer is a qualified "yes". We have substituted butter in many of our recipes and believe butter makes a tastier, healthier cookie. (Shortening and margarine are made with hydrogenated fat and most of us would like to reduce hydrogenated fat in our diets.) Your cookies will turn out a little differently if you substitute butter for shortening. Shortening makes a cookie that is crisp on the edges and chewy in the middle. Butter makes a cookie crisper throughout. Because of the moisture in butter, cookies made with butter tend to spread more during baking. If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again." From The Prepared Pantry's Cooking tips at http://www.preparedpantry.com/printable2.html
Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.
Yes, you can use shortening in place of butter to make chocolate chip cookies. Shortening will result in cookies that have a slightly different texture than those made with butter, but they will still be delicious. Make sure to use a shortening that is labeled as suitable for baking.
The butter will melt, but having a creamed texture while mixing allows the cookie to have a fluffier texture than if it was made with melted butter. Melted butter would make a very soft, dense cookie.
If you want to make the cookie when you bake it will very buttery oreo cookies but don't make the cream worse
No, some recipes call for butter or shortening.
Shortening or butter is used to make cake or pastry light or flaky.
shortening helps make scones light, fluffy and flaky. google subsitutes for shortening to see if there is one. butter will probably be listed as one. if you're looking to lighten up the recipe and omit shortening, try a whipped butter. same effect, not so heavy & less calories.
Probably because Pillsbury does not make peanut butter cookie dough for retail sale.
It shouldn't. Substituting margarine for butter in cookie dough should work just fine.