FoodBanter.com - View Single Post - Cookies: Can vegetable spread sub for shortening?

Goomba[_2_]

wrote:
> I tried an oatmeal cookie recipe from the book "Monster Cookies"(?),
> which required shortening. Since I almost never buy Crisco, I thought
> I'd use spread instead. Trouble is, I doubt most people really want
> cookies the way those turned out - overly soft and cakelike. Would
> Crisco have made a difference? If not, when IS it a bad idea to use a
> substitute for shortening?
>
> Lenona.

what is a spread? Do you mean the butter spreads that have extra water
and air (and perhaps oil) pumped into them?
Those are NEVER used for baking for the obvious problems.
If you don't want to buy Crisco, there are some non-hydrogenated
vegetable shortenings out there now. I looked at one just the other
week, but can't recall the name. It cost something like $6 for a large
can of it and I didn't need any so passed it up.