+ 1 tbsp shortening

Shortening is a solid or semi-solid fat, typically derived from vegetable oils (such as soybean, cottonseed, or canola oil) that have been hydrogenated to increase their melting point and create a stable, shelf-stable product. Traditional animal-based shortenings (lard or beef tallow) were historically the primary forms before vegetable shortenings became widespread in the 20th century. Modern shortening has a neutral flavor profile and a dense, waxy texture at room temperature that melts rapidly when heated, making it ideal for producing flaky, tender baked goods.

The most common commercial shortening is all-vegetable (typically hydrogenated), though some products now use non-hydrogenated blends to reduce trans fats. Shortening differs from butter in its lack of water content and milk solids, and from oils in its solid state, giving it unique functional properties in baking.

Shortening is primarily used in baking to create tender, flaky pastries, biscuits, pie crusts, and pie fillings due to its ability to coat flour particles and inhibit gluten development. It is also employed in cake batters, cookies, and crackers to achieve desired texture and mouthfeel. In savory applications, shortening is used for deep frying, as its stability at high temperatures and neutral flavor do not interfere with the taste of fried foods. Unlike butter, shortening does not brown or impart flavor, making it ideal for applications requiring pure textural results. It is a standard ingredient in American and Latin American baking traditions.