December 20, 2007 10:14pm CST
I do not make cookies that often, Christmas and special occasions being the only times as well as expecting company. I used to use margarine and shortening, but now use butter. I started first with salted butter, it being cheaper, but then switched to unsalted when I found I could get it at the same price whenever it was on sale at our Shoppers. I have tasted cookies made with margarine and or shortening, and frankly the taste does not appeal to me. And with butter being more expensive, the temptation to eat too many is considerably diminished. The only cookie that I do not use butter is oatcakes and with those I prefer lard or bacon fat. So tell me what do you use and the reason for your choice.