Can you substitute margarine for butter in cookie baking?
Stick margarine made from vegetable oil may be substituted for butter in most baking applications except pastry recipes. Margarine will produce a softer dough and will not have the same flavor as butter. Q: Can you substitute oil or butter for shortening? A: Butter and shortening can be used interchangeably, but oil will give poor results. Cookies made with butter have a taste advantage, but those made with shortening hold their shape better. By using part butter and part shortening, you get the buttery flavor and control the spread. Q: Can you safely halve or double a cookie recipe without changing how it turns out? A: Yes, you can cut a cookie recipe in half or double it. If the recipe calls for one egg, break the egg into a dish and beat lightly with a fork. Use half the beaten egg for a half recipe. Q: How do ingredients influence whether a cookie will turn out puffy or chewy? A: Puffy equals more flour; chewy equals more eggs, fat and sugar. You need a fine balance to achieve both
