Shortening

jsukhan

I have a recipie for cookies that requires both butter and shortening. I'm not worried about calories but I was wondering could I substitute canola oil for shortening since I already have it in my cupboards rather than buying shortening?
Any other ideas?

NaurielR

I would use either all butter, or substitute the shortening with margarine. The reason is shortening is a solid fat (at room temp, at least) whereas oil is liquid. If you were to use oil, this would negatively effect the product you ate baking. Using butter or margarine as a substitute might impact the product a little because they have higher water content than shortening, but it's your best bet and the end result probably won't be noticeably different than if you used shortening.