Butter, Margarine Or Even Shortening?

Baking By sweetreasures Updated 3 Oct 2007 , 12:24am by indydebi

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sweetreasures Posted 2 Oct 2007 , 4:54pm
post #1 of 5

Many years ago I used Parkay margarine in my cookies and from what I remember they turned out just fine. Aprox 7 - 10 years ago I started using Imperial margarine. I don't recall the outcome, but in these recent 2 years or so my cookies turn out flat. Has anyone noticed a difference in the brand of margarines? Is butter the better choice? I don't use it except in almond cresent cookies and candies. Also, I remember my mother used both margarine and shortening. What about shortening?

I just want my cookies to turn out and taste the way they used to and I was just thinking the type of marg / butter / shortening might be the reason.

Thanks, Sharon

4 replies
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JanH Posted 2 Oct 2007 , 5:15pm
post #2 of 5

Butter or margarine will cause a cookie to spread and bake flatter.

Shortening has a higher melt point than butter or margarine so cookies will not spread as much nor bake as flat.

HTH

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indydebi Posted 2 Oct 2007 , 5:51pm
post #3 of 5

What Jan said.

An easy way to remember is think about baking powder biscuits. These are made with shortening, and we like our biscuits to rise high and be soft and fluffy. Cookies made with shortening will rise high and be soft.

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cakeatopia Posted 3 Oct 2007 , 12:16am
post #4 of 5

Are you looking for a "buttery" flavor? Maybe butter flavored crisco? The sticks are not cheap, but I keep them in stock in case I run out of butter, which I do like using--like the taste and I think(and I have been known to be sooo wrong) makes a stiffer//sturdier cookie.

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indydebi Posted 3 Oct 2007 , 12:24am
post #5 of 5

I tried that butter-crisco in a cookie once, and well...... uh .... let's just say I tried it ONCE.

Eventually, I threw out the almost-full can in the trash. Never used it again.

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