The recipe worked beautifully, and using high quality shortening definitely imparted a light, fluffy character to the typically dense texture such cookies tend towards. I lightly beat the eggs, which surely helped as well. I had to use regular molasses (vs. "light") and they were delicious. I like cookies a bit crispier, so mine got back upwards of 14 or so minutes. A hit!
Date Posted: Feb. 13, 2012
Photography Notes: Taken with iPhone, no flash