Poultry Talk Ontario (pto.ca)

I am wondering if anyone has some suggestions. I am making ginger bread men, it asks for one forth cup of shortening but I only have butter, I have tried to substitute butter for shortening before and it doesn't work if I use the same amount. Should I use more or less butter? Any suggestions are welcome, thank you.

I always substituted butter in equal parts for shorting.
What's the negative result you're getting?

I will try it out Sandy, the last time it was chocolate chip cookies and they were not "fluffy" if that makes sense.

Sorry, I used to just eat cookies, not make them lol.

we once used corn oil instead of butter in cookies, they tasted good, they rose then "deflated" a bit while baking, we dubbed them "foreskin cookies" for the look was unreal

O_O Barenrenfrew, I am making ginger bread men, not ginger bread nudist! Lol.

Sometimes it's also a texture judgement call. You can add the butter equal to shortening ... Give it a feel. feels ok, then cook one and make a judgement call from there ... More flour? More butter? Or good to cook'em all!

Pictures!!!!!! Or it didn't happen

baronrenfrew wrote: we once used corn oil instead of butter in cookies, they tasted good, they rose then "deflated" a bit while baking, we dubbed them "foreskin cookies" for the look was unreal

You could market those. Lol! I'd be interested to know who the biggest consumer group would be. :rofl1: