On Friday, August 21, 2015 at 1:58:11 AM UTC-7, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
> >> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >Make your own:
> >> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> >> >
> >> >For my money, though, nothing beats a homemade chocolate chip
> >> >cookie (made with butter, not margarine or vegetable shortening).
> >> >
> >> >Cindy Hamilton
> >>
> >> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
> >> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
> >> bread and eat it? NO! Then why use it in cooking?
> >>
> >> John Kuthe...
> >
> > Shortening isn't used for flavor but for texture and stability. It keeps
> > the dough from melting and spreading out in CCCs. I wouldn't want to
> > spread coco butter on a cracker either but it's still important in making
> > chocolate.
>
> Yes. I find that shortening is necessary for some cookies. In some case,
> half that and half butter. I would never use it in something like Spritz or
> Shortbread though.

I baked some 'crybaby cookies' using shortening but that was a mistake. I'll use butter next time.