I think you would have to replace it with 20% more if using Crisco. Crisco and butter have an 80/20 replacement ratio (that's what it says in my Joy of Cooking book.) But remember, you might not get the same results as butter has a lower melting point than crisco.
Never tried that....I just baked the cookies myself and I love just the butter taste of it.
That recipe is very close to the one I have used for Christmas cookies for years. Mine uses a bit of cream for a slighty softer dough. There are exactly two flavor componets in that recipe, the butter and vanilla. So in addition to the chemistry differences, you would also lose half of the flavor aspect of the cookie. Taste butter flavored crisco, and you will see what I mean.
Quote by @%username% on %date%
%body%