Originally Posted by tdiprincess
what about butter for shortening? I like to use butter better.. and some people say that shortening and butter should be interchangeable and some say that they shouldn't be substituted... ideas?
Butter can be substituted for shortening, but the results may well not be the same. Butter has a relatively high water content (20%), while shortening is 100% fat. Butter melts at a lower temperature than shortening. Butter's water content will stimulate the formation of glutens in flour, while shortening doesn't.
So shortening makes a flakier pie crust, although devoid of flavor. and butter makes a less flaky,but tasty pie crust. The same is true in biscuits and some other baked goods.
Might not make much difference in a cookie recipe though.