2,027 shortening recipes

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Sour cream raisin pie is an old-fashioned Midwestern custard pie with plump raisins suspended in tangy sour cream filling, scented with nutmeg and vanilla. Simple flaky crust, no meringue required.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Soft, pillowy drop cookies bursting with fresh orange juice and grated zest, made with buttermilk and just 2 tablespoons of sugar in the whole batch. A bright, citrusy diabetic-friendly treat ready in 30 minutes.

Diabetic-friendly date nut cookies sweetened with sugar-free orange marmalade instead of sugar. Chopped dates, nuts, and cinnamon in a simple drop cookie.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Deep pot apple pie with butterscotch chip sauce and cinnamon brown sugar pastry strips layered over cooked apples. A rustic, scoopable apple dessert served in bowls.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

Easy one-bowl bundt pound cake: butter, sugar, eggs and vanilla beaten together for 10 minutes into a tender, golden, sliceable cake. Six eggs, no creaming step required. Truly fool-proof.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.