Best 2 Butter Crisco Recipes
When it comes to cooking delightful dishes, butter and Crisco are two widely used ingredients. Each brings its own unique characteristics that can enhance the flavor and texture of your culinary creations. Butter, derived from dairy, is known for its rich, creamy taste and melt-in-your-mouth smoothness. On the other hand, Crisco, a vegetable shortening, offers a neutral flavor and is ideal for creating flaky crusts and light, tender pastries. By combining these two ingredients into a recipe, you can create a harmonious balance of flavor and texture, unlocking a world of delicious possibilities.
Check out the recipes below so you can choose the best recipe for yourself!
CRISCO'S IRRESISTABLE PEANUT BUTTER COOKIES
Make and share this Crisco's Irresistable Peanut Butter Cookies recipe from Food.com.
Provided by Kerena
Categories Drop Cookies
Time 44m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
BUTTER CRISCO SUGAR CUT OUT COOKIES
These cookies are so easy to handle,usualy don't need refrigeration before cutting, do not tear and taste great either with corn syrup or maple flavored pancake syrup.
Provided by kay OLEARY
Categories Cookies
Time 40m
Number Of Ingredients 9
Steps:
- 1. pre heat oven to 375
- 2. Foil on countertops for cooling
- 3. at medium speed combine and beatcrisco and sugar,adding eggs, syrup, vanilla and beat til fluffy
- 4. Combine flour, baking powder and soda and salt. Add gradually to creamed mixture.
- 5. Divide dough into 4 balls. If sticky, refrigerate.
- 6. Spread 1 tablespoon of flour on wax paper, flatten with hands, turn dough and cover with wax paper to roll out to 1/4 inch thick.
- 7. Cut with floured cutter, use a pancake turner to transfer to an ungreased baking sheet.
- 8. Bake at 375 for 5- 10 minutes depending on size of cut outs.They will look dry and slightly brown on the edges.
- 9. Cool on baking sheets for 2 minutes, then use a pancake turner to remove the cookies to the foil to cool completely.
- 10. Decorate with frosting and decorations. You can also put decorations only on before baking.
Tips:
- Use a combination of butter and shortening: This will give your baked goods a rich, flaky texture. The butter will add flavor, while the shortening will help to keep the baked goods moist and tender.
- Cream the butter and shortening together until light and fluffy: This will help to incorporate air into the mixture, which will make your baked goods lighter and airier.
- Add the sugar gradually: This will help to prevent the sugar from crystallizing and making your baked goods grainy.
- Don't overmix the batter: Overmixing can toughen the gluten in the flour, which will make your baked goods dry and crumbly.
- Bake your goods at the correct temperature: Baking at too low a temperature will make your goods dense and gummy. Baking at too high a temperature will make your goods dry and overcooked.
Conclusion:
Butter and shortening are both excellent fats for baking. When used together, they can create baked goods that are rich, flaky, moist, and tender. By following the tips above, you can ensure that your baked goods turn out perfectly every time.
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