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Buttercrimps with a butter substitute GASP


This is one of our family’s favorite cookie recipes. I would call it a Holiday recipe but in our house, these don’t require a Holiday to make an appearance. To me these are feel-good cookies that make me think of my mom and grandma. They are light (in texture haha), buttery and delicious. So when our advertising agency acquired new client, Melt, a butter substitute made of coconut oil, I was smitten. Melt claimed to be great for baking which is an unusual bonus for butter substitutes. While I was confident that it would perform fabulously under many circumstances, I wanted to really put it through the wringer by testing it on a recipe that GETS its texture and flavor from the POUND of butter used.

Chilled, Melt’s consistency is much more like butter than margarine or the like. At room temperature Melt has a really nice whipped butter consistency. The flavor is also really pleasing. The photo below is softened Melt straight out of the container.

I heart my Mexican vanilla. I get a bottle every time we drive down.

INGREDIENTS:

1 lb salted butter, room temperature (or Melt)

1 egg

1 tsp vanilla

4 cups flour

DIRECTIONS

  1. Preheat oven to 350ยบ
  2. Using an electric mixer, blend butter, egg and vanilla until well mixed
  3. Slowly add flour 1 cup at a time
  4. Gently knead dough and put section into cookie press
  5. Crank out dough onto ungreased cookie sheet using the star form into long snakes
  6. Break up snakes and form dough into little ribbons
  7. Bake for 10 minutes or until golden

This press was an AWESOME gift that my parents tracked down for me a few years ago. All cookie presses that we have found this day and age are guns and just squirt a little blob of dough out. This old-fashioned crank method allows us to make snakes and form our traditional bows. My parents tracked down this old press for me on Ebay. I love the box. Isn’t it just the coolest?

The verdict?

PERFORMANCE: The Melt performed EXACTLY like butter would in this recipe. The consistency of the dough was identical to butter and it baked just the same as well. I was worried it would lose it’s shape and spread in the oven but it didn’t budge. I would totally bake with Melt again.

TASTE: I could definitely taste a difference in the cookies from butter to Melt. One thing I would like to try is adding salt to the dough to make up for the salted butter. But, even with the more toned down butter flavor, the cookies were still delish.

Melt is currently available only on the West Coast and in Texas but they hope to be spreading soon. If you see it on the shelf, give it a whirl.

To find out more information on Melt and to download scientific literature, click here.

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Tuesday, May 4, 2010 - 3:16 pm

Lessons in Life and Light - Oh my, those cookies look heavenly! I really want to try that Melt stuff now!

Tuesday, May 4, 2010 - 10:04 pm

Hollan - I love the pics of the Melt-very retro

Friday, June 3, 2011 - 5:26 am

Fran - This is really interesting. I am always looking for ways to cook more healthy without sacrificing taste. I do taste test with family and friends and butter always wins for, taste texture and appearance. I would love to try this can’t wait til it hits the East coast. I will be watching for it. We already use coconut oil for a lot of things in my family. It is better than face creams and proects from sun exposure.

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