Hi Shannon, I substitute coconut oil for shortening. It substitutes perfectly, has no transfat, and is delicious! Butter doesn't always work when you are trying to substitute it for shortening, and neither does conventional cooking oil -- although if you eliminate 2 TBSP. of oil for each cup, in the case of sunflower or canola oil, this will work better than trying to do a 1 for 1 substitution. However, you can substitute an exactly equivalent amount of coconut oil for the shortening called for.
HTH, Penny On 11/25/12, Shannon Hannah <[email protected]> wrote: > I just made these cookies and used margarine instead of the Crisco. The > dough was too soft so I bumped up the flour to a full cup. After baking they > were very good but too soft. I don't know if I need more flour or less > margarine but I will make them again. I think this recipe has been posted > before but I have posted it below. > Shannon > > COCONUT THUMBPRINT COOKIES > > 1/2 cup butter flavor shortening > 1/2 cup sugar > 1 egg, separated > 3/4 cup unsifted all-purpose flour > 1/4 teaspoon salt > 1/4 teaspoon baking powder > 2/3 cup flaked coconut > 1/4 cup jam or jelly > 1 teaspoon. vanilla > > Oven at 375 degrees. Grease baking sheets. Cream shortening, sugar, egg > yolk > and vanilla. Combine flour, salt, baking powder. Add to creamed > mixture. Blend well. Form balls about 1 inch. Beat egg white and roll > ball in egg white and then in coconut. Place on baking sheet. Make > shallow depression with thumb in each cookie. Fill with 1/2 teaspoon > preserves. Bake 8- 10 minutes or until coconut begins to brown. Cool > on baking sheet 1 or 2 minutes. Makes 2 dozen. > Note: > I used 1 cup flour and Becel margarine > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
