Can I use 1/2 butter and 1/2 shortening in a ginger cookie recipe?

Question

The recipe calls for shortening, but I was wondering if I could use 1/2 of crisco (for shape) and 1/2 butter (for flavor)... Or will this ruin the cookie?

I should have asked this in original question: Or is it better to use all crisco or all butter? Thanks!

Answer 1

Yes you can make that substitution.

The combination of flour and shortening is a good idea. My most successful pastry crust also uses that combination.
Butter always is a better choice in terms of flavor but many times works better in combination with another fat. I would do exactly as you are suggesting.

Answer 2

Triple the Ginger Cookies

Ingredients-
3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger


Preparation-
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Answer 3

you can; it will not ruin the cookie, it will just be a little crisper ....... if you use all butter, the cookie will be crisp, if you use all shortening it will be chewier ...

Answer 4

It should come out fine. Do not overbake so the cookies will be chewier.