Vegetable shortening (Recipe: granola cookies)
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- My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.
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Posted by: Pauline | July 13, 2006 at 07:10 AM
I have a stick of Crisco left from the mincemeat cookie recipe I shared with the Wed. Lunch Group. Now I'll have to try this granola recipe.
Posted by: lydia | July 13, 2006 at 09:29 AM
I haven't made these cookies in a while, but just writing about them made my mouth water. Enjoy!
Posted by: Anna | July 21, 2006 at 01:38 PM
I just read that Crisco has introduced a zero trans fat shortening, but it is not yet widely available.
See Boston Globe article: http://www.boston.com/ae/food/articles/2006/07/19/going_back_to_lard_for_old_time_pies/
Posted by: lydia | July 21, 2006 at 02:19 PM
Anna, welcome to The Perfect Pantry. Thanks for sending the article. I'll look for this in the market.
Posted by: Elena | July 30, 2011 at 10:48 AM
I am on a low sodium diet. Can I omit baking soda? I have a sodium free baking powder. Will taking out the baking soda affect the cookie quality?
Posted by: Lydia (The Perfect Pantry) | August 1, 2011 at 07:41 PM
Elena, look for a sodium-free baking soda such as Ener-G: http://healthyheartmarket.com/ener-gbakingsodasodiumfree.aspx.