2,027 shortening recipes

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Rich chocolate spritz cookies pressed through a cookie press into festive shapes. Unsweetened chocolate and shortening create crisp edges with tender centers in just 10 minutes.

Homemade vanilla wafer cookies with butter, shortening and a generous double dose of vanilla. Crisp around the edges, soft in the middle. Better than store-bought.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Quick fig muffins with a tender crumb, sweetened naturally with California dried figs. A vintage gem recipe that turns stewed fruit into warm, wholesome breakfast treats in under 30 minutes.

Forget the store-bought cookie dough and learn how to make cookies from scratch—it's simple.

Traditional Southern rice bread with cornmeal and cooked rice baked into tender, slightly crispy squares for a historic side dish that pairs beautifully with stews and greens.

Soft, yeasted rolls swirled with brown sugar, cinnamon, and black walnuts, baked in a buttery butterscotch coating that pools over each warm roll. Old-fashioned sticky bun goodness from scratch.