I have baked this cookie on and off for decades. Although I love its texture, I've grown to dislike the mouthfeel and taste I get from the vegetable shortening. The recipe calls for equal measures of butter and shortening. Do I simply double the butter and eliminate the shortening, or is it more complicated than that?
The recipe is in tablespoons and cups, not weight.
The recipe is in tablespoons and cups, not weight.