"dsi1" > wrote in message
...
> On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
>> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Make your own:
>> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>> >
>> >For my money, though, nothing beats a homemade chocolate chip
>> >cookie (made with butter, not margarine or vegetable shortening).
>> >
>> >Cindy Hamilton
>>
>> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
>> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
>> bread and eat it? NO! Then why use it in cooking?
>>
>> John Kuthe...
>
> Shortening isn't used for flavor but for texture and stability. It keeps
> the dough from melting and spreading out in CCCs. I wouldn't want to
> spread coco butter on a cracker either but it's still important in making
> chocolate.

Yes. I find that shortening is necessary for some cookies. In some case,
half that and half butter. I would never use it in something like Spritz or
Shortbread though.