I chose this recipe because I needed a gift for a friend who really doesn't like to cook. I followed the directions exactly and made two separate batches to fill my container. (I don't believe in doubling). After my container was filled, there was a lot left over, so we baked a test batch up. We got 12 cookies on the sheet and probably would have gotten a few more except we ate quite a bit of dough. We did use 1 cup chocolate chips and left out the nuts. We baked them on parchment paper, took them out at 10 minutes and left them on the sheet for a couple more minutes. These cookies don't taste exactly like traditional creamed shortening cookies, but they were soft, had a nice texture,were really good and very fast to make! I would imagine you could add any kind of goodies like coconut, dates or raisins and still come up with a winner! Thank you so much for this wonderful recipe! I will use it often!

Reviewed On: Dec. 18, 2007

This was great! It raised well and had a tender crumb. I substituted brown sugar for the topping and must confess.....doubled the topping! Thank you Terri, for posting a tasty and economical recipe!

Reviewed On: Aug. 6, 2006

I patted my dough out too thin, so they didn't get as big as they should have. However, they were still excellent. They turned out soft and flaky! I did use the new trans fat free stick Crisco. Thanks for sharing!

Reviewed On: Apr. 15, 2006