Fat & Oil Facts

Add tenderness and flavor to cookies.
Butter 奶油
Cookie spread more during baking, more crisp and buttery flavor.
Soften Butter (or Margarine) /人造黄油
Allow butter to soften at room temperature for 30-45 minutes. Butter that are too soft cause cookies to spread too much.
Butter-Margarine Blends
60% margarine and 40% butter and interchangeable with butter or margarine. Cookies spread more during baking, more crisp and less buttery than all-butter cookies.
Margarine 人造黄油
Flavored with dairy products and interchangeably with butter. Cookies spread more, less crisp than cookies from butter and less buttery than all-butter cookies.
Low-Fat Butter or Margarine
Cookies have softer dough, spread much less or not at all, brown less, cake-like rather than crisp, tougher than tender, stick to cookie sheet easily, less buttery than all-butter cookies and hard and dry more quickly.
Vegetable-Oil Spread
Cookies have softer dough, spread much less or not at all, brown less, cake-like rather than crisp, tougher than tender, stick to cookie sheet easily, less buttery than all-butter cookies and hard and dry more quickly.
Vegetable Oil 植物油
Cannot be substituted for solid fat. Cookies make from part vegetable oil and part butter, margarine or shortening have no buttery taste, chewier and crisper and crackly or crinkled tops. Cookies make from vegetable oil are crisper, soft and moist and crackly or crinkled top.
Shortening 油酥
Butter-flavor shortening and regular shortening are interchangeably. Shortening interchangeably with butter or margarine. Cookie have no buttery flavor, spread less, cake-like and soft and crumbly and more dry.