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Any item that needs baking and calls for butter seems to do well with palm oil shortening. It worked well in 1-2-3 Gluten Free Sugar Cookie mix. I could have sworn there was butter in there, but obviously there wasn't. They are great tasting cookies, with a perfectly crumbly-in-the-mouth-not-in-the-hand texture.
The kids and my mom made both plain sugar cookies and cookies that tasted EXACTLY LIKE Pecan Sandies from that mix. To make them like Pecan Sandies - just chop up pecans in the blender and add to the dough. Gee, that was simple.
Tomorrow or the next day I will be making gf/cf Chex Mix and gf/cf macadamia nut cookies.
Oh, and the cookies were also made with egg replacer (I think that was OrgraN egg replacer). Did not change the texture at all.
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