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Dec 15, 2009 04:48 PM

Crisco & Tenderflake-instead of butter??? Recipe???

I have had many lovely christmas cookies make with crisco and tenderflake, so, I purchased the problem is...I don't have any recipes for either one of if you have a great cookie recipe to share,,,,this would be very helpful..
My other thought was to bake some of my recipes that use butter and replace it with either/or....???

What are your thoughts?

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  1. you can substitute either one for butter, but you have to account for the fact that butter contains water whereas shortening doesn't.

    follow these guidelines/water additions and you should be fine:
    1/4 cup butter = 1/4 cup shortening + 1-1/2 teaspoons water
    1/3 cup butter = 1/3 cup shortening + 2 teaspoons water
    1/2 cup butter = 1/2 cup shortening + 3 teaspoons water
    2/3 cup butter = 2/3 cup shortening + 4 teaspoons water
    3/4 cup butter = 3/4 cup shortening + 1 tablespoon + 1-1/2 teaspoons water
    1 cup butter = 1 cup shortening + 2 tablespoons water

    1. Pretty much what Goodhealthgourmet said.

      A shortening cookie will be chewier with less "snap" and often be less crumbly. If that's what you're into, go for it!

      My personal childhood favourite chocolate chip cookie owes its success to golden Crisco. I know, I know, eww, golden Crisco... but they are to DIE for.