Using Shortening In No Fail Cookie

Baking By Ladivacrj Updated 30 Aug 2006 , 12:16pm by Ladivacrj

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Ladivacrj Posted 29 Aug 2006 , 2:18pm
post #1 of 7

Has anyone tried using all shortening?

What kind? (Alpine, Crisco, etc)

or 1/2 and 1/2 in the No Fail Cookie recipe?

How did they turn out?

Would like to know have to do a tasting with a pretty large company and would like to know what will be better.

I have made them with the orginal recipe and loved it, just curious on some variations with the oils.

Thanks

CJ

6 replies
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KittisKakes Posted 29 Aug 2006 , 2:25pm
post #2 of 7

Haven't tried it, but I know my grandmother used shortening sometimes. If you go all shortening, don't forget to add some butter extract. I read somewhere - "...shortening makes them sturdy, butter makes them tasty." Can't remember where though.

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Ladivacrj Posted 29 Aug 2006 , 2:27pm
post #3 of 7

Come on cookie experts...I need your expertise here.

This could get me a lot of business from a large banking corporation.

Thanks in advance.

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MomLittr Posted 29 Aug 2006 , 2:34pm
post #4 of 7

I have not tried shortening in that recipe, but would think it would change the texture somewhat.

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MaisieBake Posted 29 Aug 2006 , 7:55pm
post #5 of 7
Quote:
Quote:

This could get me a lot of business from a large banking corporation.




Then you really should test the recipe first, yourself.

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eromero Posted 29 Aug 2006 , 9:50pm
post #6 of 7

CJ,
Definitely try it just make smaller batches. I made the Martha Stewart recipe and the no-fail to see which tasted and looked better. Make them at the same time so that you can really compare and then tell us how it goes.
Elvira

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Ladivacrj Posted 30 Aug 2006 , 12:16pm
post #7 of 7

Just wanted to update....I did not mess with a good thing, I used butter.

I did however try Alice's Cookie Icing, I love it.

The taste and texture remind me of cream cheese icing. It is now the one I will always use.

Thanks to nashsmom for a great recipe.

CJ

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