| Ron S |
It is cookie baking time again! A lot of cookie recipes call for shortening.
But all shortening I am able to find is made from soybean oil or includes
other soy products to which I am allergic. Butter is my only option.
What is the rule for substituting butter in cookies? Is it generally one for
one? Or should I add an extra egg or more flour or more sugar or use less
butter?
Thanks for the help.
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| Sheldon |
Ron S wrote:
> It is cookie baking time again! A lot of cookie recipes call for shortening.
> But all shortening I am able to find is made from soybean oil or includes
> other soy products to which I am allergic. Butter is my only option.
>
> What is the rule for substituting butter in cookies? Is it generally one for
> one? Or should I add an extra egg or more flour or more sugar or use less
> butter?
Butter is typically about 10% water, so be generous.... you can never
have too much butter.
Sheldon
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| Ron S |
> Butter is typically about 10% water, so be generous.... you can never
> have too much butter.
Well I found out the hard way that using more butter than shortning is a
bad idea. The cookies spread out more than double and were hard and
greasy. I had to throw the whole batch away.
Does anyone know how to do this? Or is this just hopeless?
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| djs0302 |
Ron S wrote:
> > Butter is typically about 10% water, so be generous.... you can never
> > have too much butter.
>
> Well I found out the hard way that using more butter than shortning is a
> bad idea. The cookies spread out more than double and were hard and
> greasy. I had to throw the whole batch away.
>
> Does anyone know how to do this? Or is this just hopeless?
How much more butter did you use? A recipe that called for a half cup
of shortening would half the same amount of fat as a half cup of butter
plus 2 approximately tablespoons Try chilling the dough before baking
the cookies. Butter has a lower melting point than shortening and if
you can keep the butter in the dough from melting too soon the cookies
won't spread out as much.
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| sarah bennett |
Newsgroups: rec.food.cooking
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djs0302 wrote:
> Ron S wrote:
>
>>>Butter is typically about 10% water, so be generous.... you can never
>>>have too much butter.
>>
>>Well I found out the hard way that using more butter than shortning is a
>>bad idea. The cookies spread out more than double and were hard and
>>greasy. I had to throw the whole batch away.
>>
>>Does anyone know how to do this? Or is this just hopeless?
>
>
>
> How much more butter did you use? A recipe that called for a half cup
> of shortening would half the same amount of fat as a half cup of butter
> plus 2 approximately tablespoons Try chilling the dough before baking
> the cookies. Butter has a lower melting point than shortening and if
> you can keep the butter in the dough from melting too soon the cookies
> won't spread out as much.
>
I have had success with things like this by refrigerating the dough
before forming the cookies, right before baking.
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
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| djs0302 |
A recipe that called for a half cup of shortening would HAVE the same
amount of fat as a half cup of butter plus approximately 2 tablespoons.
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| Alex Rast |
at Tue, 20 Dec 2005 01:04:00 GMT in <x_SdnZa9j-sdxTreRVn_vQ@giganews.com>,
NoSpam@Spamblocker.org (Ron S) wrote :
>> Butter is typically about 10% water, so be generous.... you can never
>> have too much butter.
>
>Well I found out the hard way that using more butter than shortning is a
>bad idea. The cookies spread out more than double and were hard and
>greasy. I had to throw the whole batch away.
>
>Does anyone know how to do this? Or is this just hopeless?
With the same recipes and proportions, cookies made with butter instead of
shortening will be flatter, more spread-out, and crisper. If they're
designed to be soft and puffy, then in order to compensate you'll need to
increase the egg ratio. Exactly how much depends on the recipe in question
and the intended results. I suppose this is the first step - post the
recipes.
However, many if not most times the difference in results isn't a big deal.
Either the cookies may be equally satisfactory flatter and crisper, or the
impact may be small in any case. It really depends on how close to the
original recipe you were hoping to get.
--
Alex Rast
ad.rast.7@nwnotlink.NOSPAM.com
(remove d., .7, not, and .NOSPAM to reply)
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| Sheldon |
Ron S wrote:
> It is cookie baking time again! A lot of cookie recipes call for shortening.
> But all shortening I am able to find is made from soybean oil or includes
> other soy products to which I am allergic. Butter is my only option.
>
> What is the rule for substituting butter in cookies? Is it generally one for
> one? Or should I add an extra egg or more flour or more sugar or use less
> butter?
Butter is typically about 10% water, so be generous.... you can never
have too much butter.
Sheldon
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