Can you help with this Snickerdoodle recipe?

Question

http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx

It calls for 1/2 cup of shortening and 1/2 cup of butter.

Can i use all butter? I dont like shortening in cookies...it taste so plain!!

Answer 1

Use all butter.  The cookies may end up being a little flatter because the butter melts at a lowe temperature than the shortening.  You will end up with a flatter but crisper cookie, but also one that tastes better.  If you want to make the cookie a little less flat then increase the white sugar if the recipe calls for both white and brown sugar.  (Sorry I did not look at the recipe before answering)

Answer 2

I wouldn't substitute it - find another recipe that doesn't call for it.

Answer 3

use Buttery Crisco then ..... all butter will make the cookies spread more and be harder.  Crisco keeps the softeness in the cookies.  You won't notice any "blandness" in Snickerdoodles, if you use the cinnamon & sugar & REAL vanilla that they call for

Answer 4

Yes. Shortening is very unhealthy and should be substituted whenever possible

Answer 5

I would use butter flavored crisco to keep the butter flavor, thus eliminating the chance of butter burning