shortening (do not use butter

Shortening is a solid or semisolid fat product, typically produced from vegetable oils (such as soybean, canola, or cottonseed oil) or animal fats that have been hydrogenated or otherwise processed to achieve a stable, spreadable texture at room temperature. The hydrogenation process involves the addition of hydrogen atoms to unsaturated fat molecules, increasing saturation and raising the melting point. Modern commercial shortening often contains emulsifiers and antioxidants to improve texture and shelf stability. Unlike butter, shortening contains no water and no milk solids, resulting in different baking properties and a neutral flavor profile.

Common varieties include all-vegetable shortening (entirely plant-based), and products marketed as "heart-healthy" or "trans-fat free" formulations that have become standard since regulatory changes in the early 2000s.

Shortening is primarily valued in baking and frying applications for its neutral flavor and superior ability to create flaky, tender baked goods. Its high melting point and lack of water content allow it to remain solid during mixing, producing optimal texture in pie crusts, biscuits, and cookies. In American cuisine, it is a traditional ingredient in pie doughs and Southern baked goods. Shortening also exhibits excellent frying stability at high temperatures, making it suitable for deep-frying applications. It is used in commercial bakeries and candy production due to its consistency and predictability. Home bakers often prefer it for creating tender pastries and achieving desired crumb structures in cakes and pastries.