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Substituting butter for shortening?
It is cookie baking time again! A lot of cookie recipes call for shortening.
But all shortening I am able to find is made from soybean oil or includes other soy products to which I am allergic. Butter is my only option. What is the rule for substituting butter in cookies? Is it generally one for one? Or should I add an extra egg or more flour or more sugar or use less butter? Thanks for the help. |
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