Cookie recipes often call for a fat, such as butter or shortening, to give the cookie its shape, texture and flavor. Shortening, or vegetable shortening, is a type of fat most commonly used in baking. It is derived from hydrogenated vegetable oil and generally considered to be a more processed ingredient than butter. Shortening has been used because it produces a cookie with a softer and more moist texture compared to butter. It also helps create a more tender crumb and prevents the spread of the cookies during baking. While shortening is a great baking fat, there are also some drawbacks. Shortening does provide some flavor, however it is usually a much smaller amount than butter. Also, some people feel that shortening does not offer the same taste as butter, and so may be less desirable for certain recipes. Finally, shortening does not contain milk solids like butter does, which may lead to cookie recipes requiring additional ingredients.
