Ask the Test Kitchen
When a recipe calls for each margarine and shortening, why can’t I use simply one or the other? —L.P., Arvada, ColoradoButter, margarine and shortening all have one of a kind houses that affect the feel and flavor of baked goods. Combining two specific fats including margarine and shortening will supply a recipe some of each fat’s best traits. For example, through the usage of each butter and shortening in a cookie recipe, you will get the first-rate taste of butter, at the same time as the shortening will hold the cookies from spreading too flat.
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