Baking with Shortening

Why does a cookie baked with shortening seem to look taller and thicker than one that is baked with butter alone?  The answer is because butter contains more moisture or water than shortening does.  That is one of the reasons why a cookie baked with butter alone will spread out more. 

I prefer a soft and chewy cookie most of the time, so I will use part butter and part shortening.  To make up for the loss of some of the butter flavor, I use butter flavored shortening.  You can measure it out yourself from the can, or find it in the form of baking sticks with exact measurements for your convenience. 

Shortening has less saturated fat than butter because it is made from vegetable oil.  If a cookie recipe calls for butter you can add the same amount of shortening, plus a small amount of water.  At crisco.com, I found the following guide to adding water with shortening:

                   For 1/4 cup of shortening, add 1 1/2 tsp. of water

                   For 1/3 cup of shortening, add 2 tsp. of water

                   For 1/2 cup of shortening, add 3 tsp. of water

                   For 2/3 cup of shortening, add 4 tsp. of water

                   For 3/4 cup of shortening, add 1 T. + 1 1/2 tsp. of water

                   For 1 cup of shortening, add 2 T. of water

Try using butter flavored shortening for your pie crusts instead of regular shortening.  It will add a buttery, rich flavor that you will love.  I have even made home-made flour tortillas with butter flavored shortening. 

Finally, having a well-stocked pantry for baking will make it easier to get inspired to create your own recipes. Whether you like shortening or butter, both of these ingredients are essential in baking.

Happy baking,

Pam