Does Anyone Use Butter Flavored Crisco Instead Of Butter??

Baking By sugargirl4 Updated 17 Sep 2008 , 11:55pm by avgsuperheroine

sugargirl4 Posted 17 Sep 2008 , 7:16pm
post #1 of 3

I just made a really good recipe for some chocolate cookies that are loaded with nuts, vanilla chips, and toffee.
They taste great, but could be higher - I think they're a bit flat.
Maybe I'm being too picky, but since I'm working on perfecting recipes so that I can sell cookies, I want nice looking, high-topped cookies!

Is the butter the culprit? For years I used Butter Flavored Crisco (grew up with my mom using it) in chocolate chip cookies, and they're never flat. Since this recipe called for butter, I followed the rules, but maybe I'll try again with the Crisco.

Thoughts?

Thanks so much icon_smile.gif

2 replies
GeminiRJ Posted 17 Sep 2008 , 11:43pm
post #2 of 3

Definitely try it with the Crisco. Whenever a cookie recipe calls for shortening, I use the butter flavor Crisco. I think you'll be happy with the result.

avgsuperheroine Posted 17 Sep 2008 , 11:55pm
post #3 of 3

I always substitute butter flavored crisco in my recipies. I've been complemented on my cookies pretty often, my mom taught me to use the crisco as well. That type of cookie should take well to it.

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