12-06-2011 05:41 PM
I want to fancy up some simple cookie pressed cookies and I thought of doing a chocolate drizzle. The "method" I found says to add shortening to the melted chocolate...will butter do? Or do I have to buy Crisco shortening?
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12-06-2011 06:54 PM
Butter would work...it just may not dry enough to be totally "hardened". The chocolate might smear or squash down a little if the cookies are stacked on top of each other. Depends how cool your kitchen/area you store them is.
12-07-2011 11:02 PM - edited 12-07-2011 11:08 PM
I'd use butter anyway (cannot stand shortening)- for the most fat is fat unless you are frying- the taste is what I am after in a cookie.)
If I am adding a fat to good chocolate (or any baking) it has be butter!
Comparing the softness of room temperature butter to shortening......I believe it is pretty much the same texture. This is when parchment paper comes in super handy. Nothing sticks to this stuff and makes your Christmas baking so much easier, from baking, storing to cleaning up.
I always cut a piece to cover each layer of baking when I have to stack.