Butter, shortening or oil, does it matter?

It matters a lot for personal taste preference.

From a functionality standpoint, we find we like canola oil the best for bread making, a combination of shortening and oil for cookies, oils for cakes, muffins and brownie type items, and we stay away from butters in an attempt to keep our baked goods dairy free. When we use butters for home baking we get good results, and in our opinion a very positive taste. Butter makes everything better they say.