Can you use shortening instead of butter in shortbread cookies?

Table of Contents:

1. Can you use shortening instead of butter in shortbread cookies?
2. Can I use lard in shortbread?
3. Can I add an extra egg to Cookie?
4. What happens if you only use egg yolks in cookies?
5. Can I sub egg whites for whole egg in baking?
6. Is raw egg yolk safe in frosting?
7. How do you pasteurize egg yolks?
8. Can I use one less egg in a recipe?

Can you use shortening instead of butter in shortbread cookies?

Can Butter and Shortening Be Used Interchangeably in Cookies? Butter and shortening can generally be substituted for each other in cookie recipes if you keep a few things in mind: Since butter does contain water and less fat than shortening, you'll need to use more of it as a substitution.

Can I use lard in shortbread?

A traditional shortbread usually involves only 5 ingredients: flour, salt, baking powder, powdered sugar, and lard. ... This recipe is for those who enjoy a softer shortbread.

Can I add an extra egg to Cookie?

Eggs contribute to better texture, leavening and they extend shelf life. ... Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie.

What happens if you only use egg yolks in cookies?

2 Answers. It really does depend on the recipe. Egg yolks have some protein but a lot of fat which adds flavor and makes baked goods more tender and moist. ... Remember that the volume of the yolks is less than whole eggs so you may see better success substituting two whole eggs with three yolks.

Can I sub egg whites for whole egg in baking?

When reducing eggs in a from-scratch recipe, substitute 2 egg whites or 1/4 cup fat-free egg substitute for 1 whole egg. It's best to leave at least 1 whole egg in the recipe. ... Packaged cake mixes usually include ingredients that help with tenderness, texture, etc., so using only egg whites often works fine.

Is raw egg yolk safe in frosting?

Raw egg yolks are a fine growth medium for bacteria. It is best to cook yolks for use in such dishes as cold souffle, chiffons, mousses, mayonnaise and Hollandaise sauce.

How do you pasteurize egg yolks?

Pasteurization is a process where food is heated to 140°F, killing harmful bacteria. Egg yolks would normally start to cook at 140°F, but you can use a microwave to pasteurize egg yolks without cooking them, so they can safely be used in mayonnaise and other preparations requiring raw egg yolks.

Can I use one less egg in a recipe?

Eggs have a functional role in cakes, but you can often substitute one or two eggs in a cake should you want or need to. ... Sometimes the eggs will be doing both in the same recipe. Determining the viability of a cake batter without eggs requires a closer look at the recipe.