You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.
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Q6: Not all sugars have the same degree
Q7: Invert sugar is a complex sugar that
Q8: High-protein wheat flour absorbs less water than
Q9: An emulsion is formed when a solid
Q10: Emulsified shortening is usually softer in texture
Q12: Margarine contains 10 to 15% water.
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