I’m curious as to the difference between these two in baking chemistry and which is better to use. I’ve always used butter in cookies, but I keep shortening around for pie crust and frosting, and I’m just curious as to if there are certain types of cookies I should use shortening for? I recently saw a “best peanut butter cookie recipe” with 50 5 star reviews which used shortening. Not butter.
bon appetit
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