Recent content by cheryla

I just wanted to tell everyone that I also tried "leaf lard". The dough worked just beautiful, but the taste and smell were awful. And you could not get rid of the smell or taste once they were baked or frozen. Won't be doing that again. Someone told me that they use "aldi's " brand of...

the crisco company just called me. They told me to change the recipe to one half butter and one half shortening, alternating with each roll out. You have to roll out the dough in powered sugar. She said that this comes out the same as the old recipe.

thank you robert. I will try the lard and it should work. I should have tried it sooner. I have ruined two batches of dough, and I have made this recipe for years.

I was thinking of using lard. Thats what my grandmother used.

Is anyone else having problems with the new crisco. My recipe is for clothespin cookies, in which you make a puffed pastry. Everyone I know is having the same problems. The dough actually dissintegrates in the oven. Any solutions?