Dilemma: butter vs shortening in a triple batch of sugar cookies for the school bake sale

I had to make 80 cookies for my kid's class event tomorrow. My go-to recipe uses all butter but they spread too much in the past. Shortening keeps the shape but the flavor is flat. I split the dough and did half and half. Butter ones came out thin and crispy, shortening ones stayed thick but tasted like a candle. Now I have 40 sad cookies and 40 bland ones. Anyone mix these two and get something decent?

2 comments

2 Comments

nathanj561mo ago

Huh. Did you chill the butter dough long enough before baking?

charles_kelly431mo ago

Oh man, you got me. I was so excited to get those butter cookies in the oven that I barely gave the dough time to catch its breath in the fridge. Let's just say they came out looking more like sad, flat pancakes than cookies.