2006-09-12 11:01:29 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Nothing but the taste. It mixes exactly the same, and should be measured the same way.
2006-09-12 11:05:07 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Butter has a LOWER melting point than shortening but it does have more moisture that evaporates out of the cookie during baking.
Shortening is not the best thing for people to ingest and it does'nt taste as good as butter. Shortening also has a funky mouth feel when used in croissants, danish, butter creams. Best to cut half shortening and half butter if you must use shortening.
2006-09-12 18:07:08 · answer #2 · answered by MARY L 5 · 0⤊ 0⤋
butter has a lower burning point so cookies may be burnt; shortening tends to have a better tolerance for heat and makes the cookies flakier; plus, they have butter flavored shortening and it tastes fine!
2006-09-12 18:03:55 · answer #3 · answered by sweet ivy lyn 5 · 0⤊ 0⤋
Butter is always the better choice because butter is natural. Shortening (like margarine) is artificial and chemical and does not have a decadent, luxurious flavor like butter.
2006-09-12 20:03:41 · answer #4 · answered by nido_tr3s 5 · 0⤊ 0⤋
Butter is from cows and shortening is not. Besides butter just tastes better.
2006-09-12 18:03:57 · answer #5 · answered by rahlyd swamp muffin 4 · 0⤊ 0⤋
Shortening is Crisco, adn one molecule away fromplastic. Butter is natural.
2006-09-12 18:07:05 · answer #6 · answered by howlettlogan 6 · 0⤊ 0⤋
Butter will burn faster. And shortrening wil not burn at all. So basically for you cookies not to burn then use shortening.
2006-09-12 18:05:14 · answer #7 · answered by incredible 2 · 0⤊ 0⤋
butter will result in a crunchier cookie
2006-09-12 18:02:41 · answer #8 · answered by parental unit 7 · 0⤊ 0⤋
butter has less fat -- but will burn easier, and cookies won't stay as firm, so they'll tend to come out flatter.
2006-09-12 18:02:40 · answer #9 · answered by Stormy 4 · 0⤊ 0⤋
butter tastes better
2006-09-12 18:12:51 · answer #10 · answered by sa(RAWR) 2 · 0⤊ 0⤋