In a conversation on the topic of baking with my neighbor K-san (also Japanese :D) I learned that butter can be substituted by applesauce.
Applesauce?
My ‘hmmm’ turned into ‘MMMmm’ when she brought over her butter-substituted sweet potato cake to share with us. Moist, chewy, but light. Dangerous, because you may just end up eating more of it. It’s a “substitute” that deserves more than being called just that– it should be respected as its own ingredient.
I wonder how it’ll turn out with cookies? I’m anxious to find out.
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