Leonard Blaisdell wrote on 06 Sep 2006 in rec.food.cooking

> I do remember, besides their taste, that they were quite pale
> and must have been a thin batter since the edges were sharp.
> Oh, well.
>

The use of Butter allows the cookie too spread more making for flater
crisper cookies and sharper edges. Also don't refridgerate your cookie
dough. Chilling your dough before baking keeps more defined edges and
less spreading.

I believe this is due to butters slightly lower melting point than
shortening.

My mother was a good cook...I lost a great many of my favourites when she
passed. In her later years all that was in her recipe files were numerous
matrimonial cake recipes. But she did teach my daughter how to make bread
by feel before she left, as she had no recipe.

So keep good recipe files so you can pass them on to the future
generations. Or your kids too will curse their lack, as well.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan