Shredding Margarine Sticks

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Shredding Margarine Sticks

When baking with flours, and using a whole stick or even a half stick margarine, it’s a whole lot easier to chill the stick, then shred it over large holes of a hand-held grater, when mixing it into dry ingredients.

It saves time plus allows for a more even distribution of the fat.

Try it the next time you make a pie dough or cookie dough. See if you agree.

Take a look at PECAN PRUNE CARROT COOKIES.

Pecan Prune Carrot Cookies

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