Yesterday, I made cookies and started a batch of no knead bread for my family. Given the cost of butter and eggs right now, I wanted to try 2 substitutes for fat in the cookies.
I substituted bacon grease for shortening in the soft molasses cookie recipe on the left. When I tasted the raw dough, I could taste the bacon grease a little. However, after baking, the bacon taste disappeared and the cookie baked perfectly.
I love using butter in my chocolate chip cookies though butter can be finicky. Using the recipe on the back of Hershey’s chocolate chips, I made a double batch with store-brand shortening (no trans fats). I like the final consistency of the cookies, and I think a dough made with shortening would freeze better than one made with butter.
What substitutes are you trying?
2 dogs and a house 
Leave a comment