I read a small clip in the paper about baking cookies. It stated that to get soft chewy cookies, you should use shortening. Butter yields crisper cookies. I have a great sugar cookie recipe that is very tasty, buttery and crisp, but I do want it softer. I do use butter in it, but what if I substituted the butter flavor crisco? Would that be better, or just find a new recipe, or use shortening?
Here is the page this "Fridge Clip" is on, down the page on the left.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...