Yyou can replace shortening with butter in recipes for pastry and pie
doughs, but you will need to add 25% more (butter has a lower fat content
than shortening). You will also have to work a little faster, since butter
has a lower melting temperature than shortening.
This information from the Joy of Cooking
http://thejoyofcooking.com/comment/3785
accessed 12-19-16 at 6:53 pm.
Blessings,
Deb Trevino
Candidate for Teaching Elder
PC (USA)
----- Original Message -----
From: "Bill Deatherage via Cookinginthedark" <[email protected]>
To: <[email protected]>
Cc: "Bill Deatherage" <[email protected]>
Sent: Thursday, December 29, 2016 6:25 PM
Subject: [CnD] Substituting butter for shortening
Hello, and happy new year early. I was wondering if you could substitute
butter for shortening? And I have a couple of cookie recipes call for
shortening and I don't have any right now but plenty of butter so I was
wondering if that would work instead? Thanks in advance Bill Deatherage
Sent from my iPad
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