MariaTherese, I make those cookies every year, and I use butter. They'll be just fine. I prefer unsalted butter. I can't explain why, but using unsalted butter and adding salt tastes so much better than using salted butter. Can't explain it, but I can sure tell the difference. Happy baking!

I have been using coconut oil in my baking. It is a solid for use in place of butter/shortening and can be melted to replace oil.

I always substitute butter (or margarine; oleo) for shortening in most cookie recipes. It makes cookies softer.

I'm going to try 50% coconut oil and 50% butter next time, just for experimenting. It's going to be interesting.

i substitute coconut oil for shortening in lots of recipes. It is much healthier than shortening. The other option would be a very mild lard if you can find that in Sweden. Speaking of cream, using heavy creme for some of your liquid might give enough fat content to hold them together, you'd have to adjust the amount of solid ingredients though if you used creme, so i'd make a batch using the coconut or lard and go from there.

I have so many recipes that call for lard and have been converted to shortening, why not use lard?

There was nothing than Grandmas cookies made with lard!!

Lard is actually something I think I could have a problem finding in the store. Need to check if it is available locally and how it's processed.

Butter or coconut oil.....

Hej Mariatherese!
Your Peanut-Butter-Blossom cookie (kakor?) looks wonderful. It is my husband's favorite and so I do make these but only at Christmas. I usually use Crisco vegetable shortening but half it with unsalted butter. (I do not use margarine, even if it is less expensive.) I commend you for going "natural" with foods.

Processed foods are a big problem in America and I believe cause or will cause many health issues in the years to come. Some packaged items are quicker and simpler to make, esp. for working parents, but an everyday diet of these, esp. for the young children, is dangerous.

Happy baking.
cpfrog