Very interesting reading and very nicely done. These are the sorts of experiments that I find informative and entertaining. While I'd be inclined to stick with butter in a sugar cookie, it's good to know that vegetable shortening will work as well. I always have it on hand for biscuits and pie crusts--I'd use good quality lard if I could get my hands on it. Thanks for an informative exploration of the wide world of fats.

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