Shortening is a type of fat used in baking and cooking to create a tender texture in foods like pastries and cookies. It is typically made from vegetable oils that are solidified through a process called hydrogenation. This process helps to give shortening a smooth consistency, making it easy to mix into doughs and batters. Unlike butter, which adds flavor, shortening primarily contributes to the texture of baked goods. It helps to create a flaky crust in items like pie crusts and keeps cookies soft. Many bakers prefer shortening for its ability to withstand high temperatures without melting, making it a versatile ingredient in the kitchen.