Guest guest Posted May 30, 2004 Report Share Posted May 30, 2004 At 07:57 AM 5/30/2004, you wrote: >The crust recipe I used was : > >4 cups all purpose flour >2/3 cup butter >2/3 cup VCO (chilled, solid) >pinch salt >2 tablespoon sugar >ice water as needed to form dough I've never used all butter in a crust (I normally use (ghasp!) hydrogenated shortning...it do make a good crust) but I " m wondering about using some VCO in a butter cooky recipe... Your source for superb Essential Oils, Aromatherapy Accessories, Information, Books and more! Visit us at: <http://www.naturesgift.com> Quote Link to comment Share on other sites More sharing options...
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