Bouncin4Bonjovi
Posted 9 Oct 2005 , 2:32am
post #1 of 2
Has anyone tiried to use Butter-flavor Crisco in your sugar cookies? Well, I did and it came out awful. I actually used a Wilton's cookie recipe and it called for 1 1/4 cups of butter. So, i thought, maybe, I could substitute the Crisco for the butter. When I went to take it out of my KA mixing bowl, it crumbled!!! AAARRRRGGGG. I have no idea what I did wrong. Any ideas? 
Anywho, I am using the "no-fail sugar cookie" recipe with REAL butter. I guess I just liked the idea of the Crisco being so accessible. Nothing comes easy, eh?! 
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