Cuthbert Thistlethwaite > wrote:

>However, I'm thinking about making some cookies, and wonder what to use
>when the recipe says "shortening."

>Any reasonably healthy suggestions?

Palm oil, or "zero"-trans-fat Crisco (the latter is not
truly trans fat free, just has less than 0.5 gram trans
fat per "serving", and there's some debate as to
whether the former is "healthy").

You can also just put normal vegetable oil in a batch
of cookies; they will mostly suffer in terms of
mouth feel rather than texture.

Steve