These cookies, like many baked goods, call for using both butter and vegetable shortening. When cookie dough is made with butter alone, the cookies start to spread on the pan in the hot oven fairly quickly, because butter melts at a lower temperature than shortening. Cookies made with a combination of butter and shortening spread more slowly, resulting in a cookie with a thicker, puffier shape. Look for trans fat-free shortening, now widely available in supermarkets.
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