"Wayne Boatwright" > wrote in message
...
> On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:
>
>>
>>>>
>>>> Butter makes for a crispy cookie, vegetable shortening or lard makes
>>>> for a moist, chewy cookie.
>>>
>>> You could also change the granulated sugar to brown sugar. The only
>>> correlation I could see to refrigerating the dough overnight, is that
>>> it may partially negate the effect of the baking soda, since baking
>>> soda reacts more immediately in the dough and without heat. This might
>>> make a more compact cookie, thus heavier.
>>>
>>> --
>>> Wayne Boatwright *¿*
>>> ____________________________________________
>>>
>>> Give me a smart idiot over a stupid genius any day.
>>> Sam Goldwyn, 1882-1974
>>
>> I don't know what the UK alternative for crisco is, does anyone have any
>> idea?
>>
>> Sarah
>
> Sarah, I don't think there is a direct equivalent to Crisco. Crisco is a
> vegetable shortening which is solid at room temperature. It has a creamy,
> somewhat fluffy, consistency. You might try pure lard, but I can't think
> of anything else.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974


I'll have a look around the dairy and non dairy in the supermarket, I think
my mum's uses a vegetarian solid fat, instead of lard sometimes, so that
could be a good option.
Lard doesn't sound so good in cookies as butter or shortening!
Sarah