My sister complained to me once that she could not duplicate our mother's melamacarona (ask Rossi about these!) no matter what fat she used. I said, but didn't you know she always made those with half butter and half corn oil? I believe this solved her problem! In fact, my mother often used half butter and half shortening in cookie recipes. I suspect this was a cost-saving measure back in the day, and an alternative to margarine which my father would not allow in the house.
I will be referring back to this article to consider whether I want a different texture in some cookies.

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