Hi -
I need to make some cookies for a field trip for my daughter's class; there is one boy who is allergic to milk and milk products; should I substitute the butter in the recipe for something else, and what would be good? Margarine stuff, or crisco?

Margarine will work. be a bit generous with the vanilla to help disguise the missing butter flavor. Apparently, there has been some success with Blue Bonnet as a good flavor sub.

Thanks; what if I added a bit of butter flavor to it to help also?

You might want to be mindful of your liquid too...there is a lot more water in margine than butter.

I only use margarine in my nfsc and still found the dough to crumbly so I usually added more flavouring and water Now I use a different sugar cookie recipe. I actually use margarine in all my baking as its just for family and friends and never have a problem I just add butter flavour if I want a buttery taste.

You still have to be careful with margarine...it contains whey which contains milk proteins. It depends on the exent of the childs allergy. I have three kids with dairy allergies, the older two can tolerate margarine when baked into cookies, my youngest cannot. Might want to double check with the boys parents?!

Also, I just had a discussion on the cookie board about trouble with my NFSC...mine had failed the past couple times and I realized it was because I changed my brand of margarine (had been using WalMart, switched to Blue Bonnet)...in that discussion I was told BB has too much liquid and that was causing the trouble with me cookies. You can use margarine, just be careful which brand.

HTH. Jodie