You can sub lard for the shortening....or make them all butter...the texture and the flavor is not the same....but they are very VERY good!

I use LouAna Coconut Oil instead of shortening. I also found a recipe calling for butter at the Land O Lakes web site - linked below. -Grainlady

Here is a link that might be useful: Land O Lakes Snickerdoodles

if you want a great cookie recipe that has NO fat at all try the cantucci di prato , biscotti. They are fantastic and have no fat at all. We make them weekly and love the flavor, the crunchiness and they keep in the freezer extremely well...if you can keep out of them LOL !! c

there are a bunch of recipes out there for these..am linking one...just do a google search.

Here is a link that might be useful: cantucci di prato

My recipe calls for a half cup butter and a half cup margarine. That's how I make almost all my cookies. The marg. keeps them soft and costs less, and the butter gives flavor and crust.

I made them once with butter, it's not the same at all, though not bad, so I went back to Crisco. I don't use margarine. But I don't eat more than one or two over the course of a week or so, usually a quarter of a cookie at a time. I have to monitor my portions, of cookies and everything else I eat, very carefully - portion control is the key, for me.

Sometimes there just is no substitution.

I might try the Land O Lakes recipe -- they look the same but who knows...

I sub butter (sometimes canola oil, depending on the recipe) in all cookies. Just bought some coconut oil I am going to try.