"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 12-18-2009, 10:57 AM   #1
Assistant Cook
 
Join Date: Dec 2009
Posts: 8
Problems with Transfat-free Crisco

All my Mom's old recipes used Crisco. Now my favorite cookie doughs are gooey and thin, and the cookies don't flufff up when baking. I believe the new formulation of Crisco is the culprit. Has anyone found a way to cure this? More flour? Different type of fat (maybe lard?)

Please help save my holiday baking!

__________________

__________________
Cookie Elf is offline   Reply With Quote
Old 12-18-2009, 11:06 AM   #2
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Try butter. I found that for cookies, nothing works better. If you can't bring yourself to go all butter, you can try half butter half crisco. One of my recipes I use half butter and half margarine (I Can't Believe It's Not Butter) and they come out good.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 12-18-2009, 11:23 AM   #3
Sous Chef
 
vyapti's Avatar
 
Join Date: Mar 2006
Location: Oregon
Posts: 871
Send a message via Yahoo to vyapti
I've read that coconut oil is a good replacement for shortening.
__________________
myveggiekitchen.blogspot.com
vyapti is offline   Reply With Quote
Old 12-18-2009, 12:31 PM   #4
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Try chilling the dough a bit before scooping and baking. That sometimes helps. Butter will make them taste better but they'll still be soft. Lard will poof them up a bit so maybe 1/2 shortening 1/2 lard?

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-18-2009, 09:20 PM   #5
Assistant Cook
 
Join Date: Dec 2009
Posts: 8
Hmm...
I went to Whole Foods today and found the coconut oil, which sounds great and looks like a good consistency, but I think it will cook too hot, like the butter. I bought the 365 brand of "shortening," so we'll give that a whirl, but I'm not optimistic.

Just to clarify, these are doughs which I put through a cookie press or (different recipe) roll out and cut. I am also suspicious of the eggs in each recipe. I'm guessing our 21st century eggs vary in size much more than the 1955 eggs?

I have explored the Crisco.com site which has numerous questions on this topic but no solutions I could find.

Still exploring.........
__________________
Cookie Elf is offline   Reply With Quote
Old 12-18-2009, 09:35 PM   #6
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i'd toss that butter to the wind; as we learned very quickly in cooking school, butter-based doughs can take substanstial effort; unless you're extremely efficient & well-paced, that dough'll likely fail. we worked on cold tables & often that dough wouldn't succeed.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 12-18-2009, 10:32 PM   #7
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
I use all butter in my press cookies without a problem. I'm not sure what luvs is talking about. When I make press cookies with anything but butter, the dough is too oily and the cookies don't form well out of the press. I'll find my recipe and post it in the morning. It came from the 1950's cookie press set my mom got as a wedding present.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 12-18-2009, 11:47 PM   #8
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Oh geez, cookie press cookies are different! I use butter in all mine too. My recipe for most of the plain ones is just 2c butter, 1c icing sugar, 4c flour. Then add a drop or two of the desired color to the dough.

I've got lots of variations, but that one is a no fail. No eggs either.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-19-2009, 07:59 AM   #9
Sous Chef
 
Join Date: Oct 2007
Posts: 808
Won't using butter cause the cookies to spread even more?
__________________
Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 12-19-2009, 03:47 PM   #10
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Depends on the recipe you use I think. Generally speaking, yes butter will make the cookies spread. The recipe I posted is one specifically used with press cookies so the dough is very firm. I don't find the cookies spread too much at all.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.