Hi Elaine! She might have used lard in her cookies, it has a higher melting point than butter so it will yield a cookie that is a little taller. You could try out substituting the shortening with lard, you'll want to make sure it is a good quality leaf lard for best results. If you'd like to try using confectioners' sugar we'd suggest only replacing 25% of the sugar called for with the confectioners' and making the switch by weight rather than volume. We hope this helps! Happy baking! Morgan@KAF

• Reply