Why don't you try LARD, I have used lard in recipes that call for margarine.

You can always replace shortening with applesauce 1:1 for a lower calorie product. You don't notice the change.

Coconut oil is my new shortening. Solid at 70 degrees and below and liquid if above 70. I switched because it is the new healthy fat.

Chocolate chip cookies recipes are that way too. I love butter and cream too...but somethings turn out better with shortening....Crisco is vegetable shortening and works great for all kinds of recipes. I like cookies made with shortening, they have a better texture and rise up more, butter makes them flat and more greasy. Just my preference. I use Crisco in my homemade yeast rolls, but put real butter, not margarine on them to eat.
Your choice.... Oh, try and find Jalapenos in Europe! My best friend married a bagpiper from Scotland and move there. First time out of the state of TX for her. I sent her Mexican spices and jalapenos all the time....until they moved back to the states.

You could try coconut oil. It has the consistency of shortening, but is healthier for you.

Butter, or coconut oil (depending on the particular recipe) would be the healthiest choices. Butter, though, NOT margarine. It's for good reason that chemists called margarine "edible plastic". I haven't had any shortening or margarine in my kitchen for more than 25 years and haven't missed it. You do not need to add anything else - just measure out the amount of butter called for in the recipe. You will not be disappointed. I make chocolate chip cookies all the time with butter, as well as pie crust. No problem. Cooks everywhere used butter long before shortening was invented. Somebody just had some effluent they found a way to make a profit on, instead of throwing it away... much like the fluoride they put in our water.

By the way, I have never had a problem with crispness. I like crisp cookies, not soft ones, and believe me, if they weren't crisp with butter, I'd never bake them again. I've never had to alter the amount of flour or anything else... just substitute the butter for shortening. I'm thinking a lot of the flap may be because of what we've been taught by the shortening-making industry.

I use 1/2 butter and 1/2 coconut oil which is much more healthful that shortening for any recipe calling for shortening.

I always use butter, It gives it a much better taste.

You got it right, there is only one answer, butter.

I use lard instead of shortening, or for cookies and cakes, half lard/ half butter. Your cookie looks fantastic -- had me drooling all over the keyboard!