In a never ending battle to eradicate those horrible trans fats from our foods, I have been doing some substitutions in my baking.
Most of my recipes are old - some from family members and some are from old cookbooks.
Many of them call for shortening as the choice for the fat.
Now, that is one of the worst hydrogenated fats on the market - it's not "partially hydrogenated" but "fully hydrogenated".
I made a batch of chocolate chip cookies this past week, and this time I substituted 1/2 cup butter and 1/2 cup shortening for the full cup of shortening that the recipe called for.
The cookies were quite a bit softer than they usually are, and they were flatter also.
Next time I will use the whole cup of butter and no shortening.
It will be interesting to see how they turn out.
Hopefully not too flat, and I also hope they don't fall apart because they are too soft.
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