On Fri, 19 Nov 2004 12:55:41 -0800
Dave Bell > wrote:

> On Fri, 19 Nov 2004, pheasant wrote:
>
> > No liquids are needed. Basic cookie ingredients are butter/shortening,
> > flour, salt, and sugar.
>
> Well, I was thinking "egg", not water...
>
> > Every recipe varies, even pie crusts use varying ingredients, (my
> > wife's has vinegar and eggs) but your recipe looks sound as is.
>
> Then, why do they melt and turn to lace? There's precious little water in
> butter, and less in shortening.


Butter is typically 15%-18% water, sometimes as little as 8 or 9%, but
you'd know about it because you paid extra for it. Margarine is up to 20%.
Shortening is 0%. Low-calorie margarine spread is 40% or more water.