Has anyone tried making cookies with clarified butter??? (i.e. butter which has had the extra water/dairy solids removed)
I can't help thinking that the clarified butter would then react more similarly to shortening, and yet retain most of the flavor elements and melt-in-your-mouth wonderfulness that butter provides.
(I'm a butter fan too!)
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist