2 Questions From Newbie

M

mamaschneg

Member
Good evening all! I have two questions for you knowledgeable folks. First of all, how can you tell from a cookie recipe if it is the type that can be frozen once baked (in preparation for Christmas)?

Secondly, is it okay to substitute butter whenever a recipe calls for "butter flavored solid shortening"?

Thanks for your advice. I'm looking forward to going through your topics when things calm down a little.

 
I can't answer your first question -

- but as for using butter instead of shortening in cookies, you will probably find that the cookies will spread more when you use butter. Meaning, your cookies will be thinner.
Apart from that, I don't think there is much difference.

 
Hi mamaschneg and welcome! I've found you can pretty much freeze any type of cookie.

The longer you freeze it, though, the more you tend to lose quality. I usually make several types of cookie dough, freeze those and then just defrost and bake them all in one day.

No, butter and shortening will not give the same result. Butter is richer tasting and will make your cookies spread alot more.

 
Welcome mamaschneg, if you substitute butter, you can minimize the speading by using parchment paper

 
Welcome! I've got a great book at home that lists the types

of cookies that freeze well. There may be a pattern there, so I'll check and post some names.

To your second question, butter in cookies "spreads" more when baked, while shortening in a cookie will hold its shape. I would do a test run before making up a large batch. You also might consider 1/2 & 1/2...flavor plus shape.

 
a question for Mimi to answer? she has that great cookie site. I find butter cookies stay crispier

If I want a softer cookie, I substitute about 1/2 of the butter with shortening.

 
WELCOME! You can always bake them both ways them we'll all come to taste test smileys/smile.gif

 
Ang I do the same thing. :eek:) As for freezing, it's pretty much been answered...

I have found that just about any cookie can be frozen with two exceptions: crispy meringue-type cookies and fried cookies (like rosettes or fattigmann).

 
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