High Ratio Shortening In Cookies? O.k.? Good, Beter, Best?

Baking By cocobean Updated 21 Nov 2008 , 8:38pm by tammy712

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cocobean Posted 15 Nov 2008 , 4:55pm
post #1 of 4

Wondering if I can use my high ratio shortening in my cookies since I'm almost out of Criso? Is it a good idea or not. Can you tell the difference? Do cookies turn out the same or better or worse? Any experience? icon_confused.gif Thanks!

3 replies
MichelleM77 Cake Central Cake Decorator Profile
MichelleM77 Posted 16 Nov 2008 , 5:02pm
post #2 of 4

Hmm, I've never baked a cookie with shortening. What kind of cookie are you making?

I think Sweetex can be baked with, but Alpine is for icing only.

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tammy712 Posted 21 Nov 2008 , 5:23pm
post #3 of 4

Hi I was hoping to find an answer to this question too. Has anyone ever used hi-ratio shortening in anything other than frosting. Cookies, bars, coffeecake, etc?

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tammy712 Posted 21 Nov 2008 , 8:38pm
post #4 of 4

Update I tried it in my auntie's chocolate chip cookie recipe. I just substituted the hi-ratio for the crisco. They came out the same no difference.

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