Has anyone tried using all shortening?

What kind? (Alpine, Crisco, etc)

or 1/2 and 1/2 in the No Fail Cookie recipe?

How did they turn out?

Would like to know have to do a tasting with a pretty large company and would like to know what will be better.

I have made them with the orginal recipe and loved it, just curious on some variations with the oils.

Thanks

CJ

Haven't tried it, but I know my grandmother used shortening sometimes. If you go all shortening, don't forget to add some butter extract. I read somewhere - "...shortening makes them sturdy, butter makes them tasty." Can't remember where though.

Come on cookie experts...I need your expertise here.

This could get me a lot of business from a large banking corporation.

Thanks in advance.

I have not tried shortening in that recipe, but would think it would change the texture somewhat.

CJ,
Definitely try it just make smaller batches. I made the Martha Stewart recipe and the no-fail to see which tasted and looked better. Make them at the same time so that you can really compare and then tell us how it goes.
Elvira

Just wanted to update....I did not mess with a good thing, I used butter.

I did however try Alice's Cookie Icing, I love it.

The taste and texture remind me of cream cheese icing. It is now the one I will always use.

Thanks to nashsmom for a great recipe.

CJ