This one will definately replace my old recipe, but they are not quite Mrs. Fields, I don't think. They are soft, yet firm enough to handle while decorating, and they really have a nice flavor. I think this is because this recipe does not call for shortening. I also think the trick to making these cookies the best they can be is: refridgerate till hard (1 hr 1/2), roll them out quickly, and maintain a 1/4 inch thickness. I rolled them out on parchment paper and then removed the scraps of dough around the cut outs. Then I placed my parchment on a baking stone. Add two minutes to your first batch, if using a stone.
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This one will definately replace my old recipe, but they are not quite Mrs. Fields, I don't...