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| The suspect in all it's deceiving packaging!!! |
About the Margarine:
I was a little nervous at first because the sugar and margarine did not appear to mix well in the beginning. It took a little longer for the fluffiness of this combination to materialize. But I turned up the speed and waited- something I am horrible at! It worked out in the end.
Another confession: I used the margarine for the frosting too. I had to mix it in quite a bit but it was great! The frosting does harden a little bit (after a while) but it is still spreadable.
The verdict: It always comes down to taste. I can honestly say that the flavour was....well...hold on I am taking another bite...oh goodness crumbs...licking my lips...sigh...okay it was DELICIOUS! Maybe I don't have a well trained pallet or something but the flavour was the same as the butter ones! (Hanging my head in shame.) If I do find this margarine on sale at .97 cents again I will buy it for recipes like this. Don't expect me to use it for my Cinnamon Bun recipe or my Christmas pound cake either! I have to maintain some shred of my snob status!
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6 comments:
Is it just me or is it hilarious that you chose to make the margarine cookies for your neighbors? Is that in case they tasted bad LOL
Your blogs always bring a smile to my face :)
I know that doesn't sound good does it? I didn't mean it that way. I'm glad our life makes someone smile:)
here I sit....sick as a dog with two sick babies and your cookies making my mouth water sooo bad! Now, I'm sick, aching AND carving those cookies! You are an amazing baker (cook, coordinator...etc..), I remember last year at MOPS, your cookies were my weakness!
Good on you for having patience when Mixing ( I LOATHE that part) and for creating such a divine looking cookies...yum! Enjoy!
FYI – be sure to check the ingredient list of the margarine you used to make those cookies. Margarine products (especially the baking sticks) are notorious for containing hydrogenated and or partially hydrogenated oils (synthetically created saturated fat) – known for many decades and proven to cause some forms of cancer, diabetes type 2, heart disease, high cholesterol, obesity, low infant birth rates, ADD in children, etc. Contrary to popular belief, naturally derived saturated fat (like those found in virgin coconut oil for instance) plays a critical role in a healthy diet for things like optimally absorbing fat soluable vitamins (A, D, K, E, Omega 3s). Like you I love butter, but unfortunately its tough on my digestion. Personally, I use a new butter substitute that just came out - called "Melt" - which is organic, high in Omega 3s, rich in medium chain fatty acids (the good fats) - and has the creamiest, richest flavor of all the spreads out there. It bakes up quite well too – I have made thin, flaky pie crust using Melt instead of butter with great success. It makes a softer dough (so chill in the freezer before rolling), but otherwise bakes up very well.
This one had no Cholesterol so that was good. Thanks for the info! You are obviously passionate about this!
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