I've made chocolate roll-out cookies from this site and I really like the flavor, texture, etc.
The recipe calls for 1 cup butter, 1/2 shortening. Can I use all butter? What is the purpose of shortening in these cookies? Will there be a drastic change?
I haven't tried this recipe before, but when I make cookies I always use all butter. Some people say when they use all butter the cookies burn, but I have not had that problem.
Butter has water, shortening doesn't. Lots of cookies will tolerate substitution, but you won't get quite the same results.
Your best bet is to try it yourself, but not when you need them to be perfect-just in case.