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Here are some helpful solutions for the common causes:
The texture of a cookie prepared with vegetable shortening will be different. If using shortening in place of butter or margarine, substitute equal amounts of shortening for butter or margarine. Then add 2 tablespoons water for each cup of shortening used.
When adding the flour, be careful not to overmix. (Don't mix too vigorously or too long – follow recipe directions.) Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon.
Check package to make sure the product you used contained at least 70% fat. Spreads with less fat – including diet "margarines" – contain more water, which affects the tenderness of cookies and other baked goods.
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