what could i use to replace the crisco?
This recipe calls for crisco, to make the cookie part, of the Nutter Butters. However, crisco isn’t always a fan favorite.
If you are looking for a replacement, here is what we recommend:
- butter (unsalted) at room temperature
- coconut oil
- margarin at room temperature
These ingredients can be substituted straight across, meaning they will have the same measurements as the crisco does in the recipe.
If you do use coconut oil, we recommend using it in its solid form, and not melting it, so keep the batter thicker.
You may need to add a little extra flour if you do choose to substitute the crisco, if the dough seems a little thin, and isn’t rolling into a ball, well.
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