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mama52306

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Reviewed Cinnamon-Spiced Hot Chocolate Cookies

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

There is a reason for the margarine. It has to do with texture, not taste. When you make cookies with all butter, they are going to be more crunchy and stiff. When the recipe calls for part shortening or margarine, they will be more chewy and soft. I too love the taste of butter, but I discovered a few years ago that it does not make for a soft chewy...

Reviewed Cinnamon-Spiced Hot Chocolate Cookies

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

There is a reason for the margarine. It has to do with texture, not taste. When you make cookies with all butter, they are going to be more crunchy and stiff. When the recipe calls for part shortening or margarine, they will be more chewy and soft. I too love the taste of butter, but I discovered a few years ago that it does not make for a soft chewy...

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