On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:

>
>>>
>>> Butter makes for a crispy cookie, vegetable shortening or lard makes
>>> for a moist, chewy cookie.
>>
>> You could also change the granulated sugar to brown sugar. The only
>> correlation I could see to refrigerating the dough overnight, is that
>> it may partially negate the effect of the baking soda, since baking
>> soda reacts more immediately in the dough and without heat. This might
>> make a more compact cookie, thus heavier.
>>
>> --
>> Wayne Boatwright *¿*
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974
>
> I don't know what the UK alternative for crisco is, does anyone have any
> idea?
>
> Sarah

Sarah, I don't think there is a direct equivalent to Crisco. Crisco is a
vegetable shortening which is solid at room temperature. It has a creamy,
somewhat fluffy, consistency. You might try pure lard, but I can't think
of anything else.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974