Originally Posted by
Quiltwoman44
I know, some recipes ask for lard and i think-what? I only have olive oil in the house. sigh.
Lard seems to react differently than shortening. My daughter makes my MIL's Xmas cookies every year for DH, and always used shortening as the recipe called for. The cookies never came out quite right, crumbly and breaking easily. This year she tried lard. No breakage at all, not crumbly, every one looked perfect, and DH says they tasted like the ones from his childhood. (Yes, MIL was the type to change her "secret family recipes" so that only she could make them right.)