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Butter flavored crisco disaster....

post #1 of 2
1/6/06 at 5:56pm
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I used the no-fail cookie recipe and instead of using butter I used BF crisco instead. I put it in the dough in the fridge overnight and when I went to roll it out it was all CRUMBLY. I could not even roll it out without crumbling. Maybe it was too cold? Should I have waited until it got a little warmer. Would adding a little milk help? Or does milk make the cookie too hard? I absolutely love the no-fail recipe using butter, but I thought maybe the cookies would be good longer if I used the BF crisco.

Sorry so many questions!!!!
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post #2 of 2
1/6/06 at 6:16pm
I think if you look at the label on the butter flavored Crisco it says that to substittue for butter you need to add water. Butter is only 81 percent fat and the rest is water and milk solids so when you subsitute and don't add water, you can have the problem you are having.

A cup of butter weighs 224 grams. A cup of Crisco (I don't have butter flavored, but I think it's the same as regular) weighs 192 grams, Therefore, I usually use 32 grams of water per cup of Crisco. That is about 2 Tablespoons. See what happens if you add this to your dough. I suppose addig milk would work too, but haven't ever tried that.

Good Luck and let us know what happens.


Shalom,
itsacake!
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