I usually use less salt than recipes call for and after reading a review that said less salt might be better, I opted to use 1/2 tsp rather than the recipes's called for 1 tsp. The only other change I made was using about 3 cups flour rather than 3 1/2 cups. Reason for this was my hand blender started smelling like the motor was burning out when I got to 3 cups, so I turned it off-finished blending the batter by hand. I baked 10 min at 350, the bottoms were golden the top part of cookie still very pale. Finished by topping with a butter-powder sugar frosting. For quality assurance, I promptly ate 5 in a row to make sure my review was accurate. These cookies need one more thing not mentioned in the recipe: a large glass of cold milk. Bringing in a dozen of these to my fav co-worker today so I don't eat them all. Really good cookies. Fluffy light soft. Nice.
UPDATE: Test drove this recipe replacing the shortening with organic coconut oil with good results. Expensive, but flavorful and healthy. To anyone wondering, yes, you can replace shortening with coconut oil, organic or refined. I make these cookies almost weekly now. Any version of recipe is good.
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I usually use less salt than recipes call for and after reading a review that said less salt...