Shortening has changed in the last few years (to get rid of the hydrogenated/trans fat), and I find my old standby Crisco does not perform the same. Because of that I've been moving over to butter, but it's not the same either... So many of my favorite cookies (many from the 50's) have lost something special.
So the question here: will 'new Crisco' (or other veg shortening) still give the same functionality as the Crisco on the market when this recipe was developed?

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