"Dawn" > wrote in message
...
>
> Are you keeping your dough chilled? In cookies with a lot of butter a warm
> dough makes them spread more.

It was chilled. I bought it at the supermarket. It's much easer that way.
When I make it myself I have to chill the dough for hours before I can roll
it.

> They might also use vegetable shortening in place of some of the butter,
> since it melts at a higher temp and will keep the cookie shape longer than
> an all-butter cookie.

I'm usually not a big fan of cookies made with shortening, but you may be
right. Thanks.


W. Pooh (AKA Winnie P.)