Butter....off white to yellow color
Shortening....white
Butter.....melts at 95 deg F
Shortening....melts at 106 deg F
Shortening.....tastes like shortening
Butter.....tastes like heaven.
So as you can see....many reasons to use one over the other or a combo of both.
Re: Butter flavored Crisco.....tastes l ike butter flavored Crisco.....also nets a yellow frosting.
Re: vanilla vs. butter flavor. The butter flavoring is very strong tasting. I use a combo of both.
Re: Cookies.......here's a good recipe that I like very much. Doesn't spread. Not too hard....not soft.
1-1/2 c powdered sugar
1 cup butter
1 egg
1 t vanilla
1/2 t almond extract
2-1/2 c flour
1/4 t baking powder
1/2 t salt
Bake at 350.
You can refrigerate but not too long or dough is too stiff. I have also used the dough without refrigerating. It works fine as well.
I did this experiment for a final project when I was in culinary school... what "fat" makes the best cookies.
My result was 50/50 (butter and butter-flavored Crisco). Great taste, great shape, good amount of spread.
All butter cookies were flat and greasy, and all-shortening cookies were beautifully fluffy, but not as tasty.
As a sidenote, baking on a Silpat or parchment without any cooking spray is the best tip that finally brought me to love baking cookies!!!! What a difference!
Forever ago, a friend taught me the difference between butter and shortening in cookies:
Butter spreads...... like when we get older our "BUTT"er starts to spread!
Shortening makes the cookies rise and are soft. Think of when you make biscuits...you cut the shortening into the flour to create soft, high biscuits.
It was an easy way to remember!
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