I did half butter, half shortening, creamed the butter/shortening and sugar before adding the egg, and put it in the fridge for a few hours before baking. They turned out beautifully. Not too thin, not too thick. If you really want to reduce spreading, scoop cookies on to parchment paper and put in the freezer for 15 min to overnight, then straight in the oven. They might take an extra minute or two to be done, but won't spread nearly as much. The family is loving them. I've heard they are "phenomenal" and "better than the store bakery ones" which I'll take as a compliment. :)
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I did half butter, half shortening, creamed the butter/shortening and sugar before adding the...