I’ve had a bottle of coffee liqueur sitting in a cabinet; I sort of inherited it from my parents, and it dates back to at least the Carter administration, if not earlier. The bottle is so old that I can’t find the product for sale anymore; it’s this: https://www.flickr.com/photos/aphonik/14323585029
I’ve decided to finally do something with the stuff (assuming, that is, it’s still usable). I’m not a really drinker, so I thought I’d bake something with it. I had a few criteria going into the search:
—I was looking for recipes that used quite a bit at a time—if it only called for 1-2 tablespoons it would take forever to use it up.
—I preferred that the use NOT be in frostings or the like. I’m not a frosting person (I don’t care for buttercream or similar textures) so I wanted to mainly aim for a cake or cookie of some sort.
I came across this recipe:
“Coffee Liqueur Raisin Cookies”
It looks interesting, but I’m a bit stuck with with one thing in particular: the cup of shortening.
I have to confess to a bit of a mental block about shortening. I never use it for anything. Part of it is irrational—it’s not really that much more unhealthy than butter, which I use judiciously but sparingly, but somehow it seems so (again, irrational). But more, I know it’s there for the texture, but it’s otherwise completely flavorless, and I’m all about baking (and cooking) for flavor.
I also wouldn’t mind making things at least a bit less unhealthy. Would replacing the 1 cup of shortening with 1/2 cup unsweetened applesauce and 1/2 cup butter work, or is that too much added liquid from each? (IIRC, butter is about 16-17% water, and the applesauce would have even more)
I’d also thought I might whip the egg whites before adding them, to avoid making the cookies denser with the reduced fat.
thanks for any tips.