what does this mean; 3/4 cup shortening (part butter or margarine)? i want to make sugar cookies from scratch.

Question

i dont understand what the parenthesis are for, is that if i dont have shortening i can use part butter or margarine? Is shortening the same thing as oil or is it the white crisco stuff? Any help will be appreciated. Thanks

Answer 1

It means exactly what it says. You need 3/4 of a cup of grease. That grease can be lard, shortening, butter, margarine (bacon grease, hehehe) or any combination of this. Depending on the mix, you get a slightly different texture and flavor. If you use only shortening you get a result similar to a 'Nilla wafer cookie. If you use all butter, you get butter cookies. I would not recommend margarine as it tastes foul. If you use lard, you get a much softer cookie.

Probably, the best result would be equal parts butter and shortening. Personally, I'd use 1/4 cup each of lard, butter and shortening. The result would be a much softer cookie with a slightly buttery taste. Add a teaspoon of almond extract to the batch for every tablespoon of vanilla extract and you get a soft butter almond cookie. Very nice.

Answer 2

Shortening is Crisco. If you want you can substitute some of with butter or margarine. Some people don't like the taste of using all shortening in a recipe and depending on the recipe butter or margarine may not stay stiff enough by itself so they say you can use both shortening and butter as long as the total is 3/4 of a cup. You may able to use all butter or margarine but the cookies may run (spread out when you bake them) if you don't use any shortening.

Answer 3

Cup Shortening

Answer 4

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RE:
what does this mean; 3/4 cup shortening (part butter or margarine)? i want to make sugar cookies from scratch.
i dont understand what the parenthesis are for, is that if i dont have shortening i can use part butter or margarine? Is shortening the same thing as oil or is it the white crisco stuff? Any help will be appreciated. Thanks

Answer 5

I think your cookies will probably have a tendency to burn that way, that's why you use part shortening. Why don't you try asking the butcher where to find lard? That would probably be acceptable replacement for your recipe. You could also try using a baking stone to bake them on, and maybe a slightly lower temp, and keep an eye on them, and they might be ok. Just a suggestion maybe get some local recipe books? Shortening may be an American phenom and lard is more the thing there - just a guess on my part, I've never been to Germany. My other suggestion: Have a great time, enjoy your stay, maybe you can just buy a few cookies somewhere.

Answer 6

Shortening is a separte thing altogether from butter or margarine. You can get it in any supermarket. However, there are many recipes for sugar cookies that use butter or margarine.

Answer 7

It means you take a 1/4 cup measuring cup adn fill it level 3 times.

Butter comes nicely pre-mesuared. 1 stick = ½ cup. So you could use 1 stick of butter + 1/4 cup of shortening (like crisco; some type of fat that is solid at room temp).

Crisco is one name-brand of shortening.

Answer 8

crisco is shortening. it's pure fat that is solid at room tempreture. The recipe wants you to use half butter and half shortening to equal 3/4 cup

1/4 cup plus 2 Tablespoons of each.

Answer 9

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 10

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bad. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.