Can I substitute Spectrum shortening for butter in a shortbread cookie recipe?

[allnaturalmom]

I mean... I know I *can* but will it turn out pretty decent?

I'm making Easter cookies to take to our family's get-together. We've been off dairy for about 2 weeks due to illness (not that we normally do much dairy anyway). I want to take something that I know dc and I can have sans dairy. I will be using all organic ingredients and will even break down and use organic white flour since we're taking them to SIL's for the holiday (I usually sub whole wheat pastry flour for all white flour).

Here is the recipe:

1 cup unsalted butter
1 tsp salt
3/4 cup sugar
1 teaspoon vanilla extract
2 1/3 cups flour

In medium bowl, cream butter, salt, sugar, and vanilla; then beat in the flour.

I will be using Easter cookie cutters.

What do you think?

TIA

[JElaineB]

If you make that substitution, they will probably be pretty flavorless. Shortbread heavily relies on the butter for flavor. I would peronally use a different recipe that has flavors from other ingredients and is not just essentially butter, flour and sugar.

[kjbrown92]

Because palm shortening is much softer at room temp, I'd probably chill the dough first, and add more vanilla to give it a little more taste. I use palm shortening in my sugar cookies. Maybe a little nutmeg for flavor?

[lilyka]

I wouldn't. Butter is what makes shortbread good. I don't think it would taste very good.

[Llyra]

It'll work, but I think you won't wind up with much flavor. What about chilled unrefined coconut oil? You won't get the same taste, but at least you'll get some taste. Palm shortening is really flavorless.

I like the nutmeg suggestion. You could use a tiny dash of cinnamon, too, and maybe brown sugar instead of white. That would add flavor.