All the more reason to bake from scratch instead of using mixes. I have a number of Christmas cookie recipes that have been in the family since the 1930s & 40s. The last 6 or 5 years, I found that some of them, such as my recipe for spritz cookies, no longer bake properly using the modern margarine. The original recipe used butter but also worked well using the margarine of the 40s (back when you bought a 1-pound block of white margarine and had a capsule of yellow dye that you had to mix in yourself to make it look like butter) and 50s. After a number of these problems the last few years, I have been using real butter for all my cookie baking now-a-daze, me.;-)C.J.V. - been eating trans-fats fur da last 70 or 69 years and it ain’t killed me yet, no
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