substituting palm oil for shortening
I have a recipe for molasses cookies that has been in the family for years. It is the favorite of the older generations (which now includes me!?!?!). I love the recipe we have, BUT it calls for Crisco(well, not by name, but that is what I have used, it says vegetable shortening) . In this day and age of trying to go organic/non-gmo/ no transfats-hydroginated things, I have been trying to come up with something to use in place of that.
The receipe actually calls for MELTED shortening. I attempted to use oil once, way back when - and as you can porbably guess- BAD MOVE. I am assuming there is some sort of chemical reaction that makes the melted shortening work and creates the wonderful crispness of the cookie. Since coconut oil is solid at room temp, I have thought about using that, but I am not sure how it translates to using it melted.
I did find some organic no transfat shortening- actually never even looked at the label, but I hate to be dissapointed in my trials. Do any of you have experience with using a substitute for the shortening? And are any of you able to tell me in simple layman terms how/what happens with melted shortening that causes the wonderful crispness?
Thanks for your help!