you find such good cookie recipies. thanks for sharing.
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Thread: Peanut Butter Cookies
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11-11-2006, 12:34 PM #1
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12-05-2007, 12:11 PM #2
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12-05-2007, 12:15 PM #3
wingless wonder
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kosher salt = grainy salt??
vegetable shortening = margarine???
"1/4 cup" of butter???= 50 grams = 2 ozs???
Could you use all butter?Last edited by margo49; 12-05-2007 at 12:18 PM.
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12-05-2007, 12:19 PM #4
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yes
no - hydrogenated (sp?) oil like Crisco. Do you have that over there?
V.
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12-05-2007, 12:25 PM #5
wingless wonder
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Nope - is it like solid and whitey?
There was something like that in New Zealand called Cremelta.
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12-05-2007, 12:37 PM #6
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Yep, that sounds like it. You could try substituting margarine or butter. I'd try butter first, just because it has a better flavor to me. The purpose of the shortening is to keep the cookies more moist. At least that's what my cooking mag said.
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12-05-2007, 02:48 PM #7
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I'm no expert on partially hydrogented stuff, but margarine is closer in chemical makeup to shortening than butter.
Butter is what makes a cookie crispy. Thats why even when I sub out applesauce or banana for the fat in my cookie recipes I always leave at least a few tablespoons of butter in there. It's for that crunchy cookie texture..
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