In article
>,
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.

When you're baking. I believe the magic number has to be something like
70% fat in the spread. They have water in them and some recent books
have cautioned against substituting the spreads or reduced-fat
margarines for vegetable shortening. You could do some research to
find out what kind of results you'll get when baking the same recipe
with butter, shortening, margarine, or oil.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!