Your cookies will be less crisp and more chewy if you use melted
butter instead of room-temperature butter and if you also chill the
dough for at least an hour before dropping onto the baking sheet.
Penny
At 10:51 AM 9/16/2010, you wrote:
Hi, Linda, and List,
Where a recipe calls for shortening, I have used butter with no
problems. Cookies may spread a little more and be crisp, but that
is the only difference I've found.
Good Luck!
Alice
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