I have the Betty Crocker Cookie Cookbook 1973 printing with recipes that call for shortening and part butter or margarine. Can I use all butter and no shortening?
Yes, you can substitute butter or margarine for shortening in your recipes. However, the cookie may change slightly from what the cookbook intended.
For one, the flavor will be more buttery. Also, because shortening has a higher melting point, the cookie made with it will not spread as much during baking, resulting in a more round, plump, and cake-like treat.
A cookie using butter or margarine (lower-melting point than shortening) will spread faster and become thinner and more crisp. You can deter some of the spread when replacing shortening with butter by freezing the formed dough on the cookie sheets before baking. It will take longer fore the butter in the cold dough to melt, thus helping the cookie retain its shape.
Hope this helps,
Desi @ DVO
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