Originally Posted by
roguequilter
i also have always used lard in my sugar cookies ..makes for lighter texture, sweeter flavor, just as in pie dough. i almost never use shortening ..1/2 butter & 1/2 lard or total lard, dependent upon recipe.
...and ...one of my cookbooks says a large egg should equate to about 1/3 cup ..they don't anymore. i started using extra large & now only jumbo eggs. if those get small too, i'll have to start measuring liquid quantity of eggs in each recipe calling for them.
Always use butter in cookies. Works much better and tastes soooo much better and keeps better. They even get better tasting after storage.
I've always heard a large egg should be 1/4 c. My daughter had an egg (a chicken egg, not a duck egg), that weighed 3.5 ounces. That's almost half a cup! Yes, it would be a good idea to measure your eggs.