twinoaks207
Having Fun!
Try taking whatever measurement is in the recipe for "butter" (margarine) and split it evenly between shortening (prefer Crisco) and butter/margarine. (for example: 1/2 cup butter would be 1/4 cup Crisco AND 1/4 cup butter). The shortening helps the cookies set up better and the butter/margarine adds the flavor. Baking is basically chemistry and if you don't have the right chemical mix the recipe will not turn out. I remember reading somewhere that using all butter or all margarine willl not work in that type of a cookie. Now, butter spritz cookies are an entirely different matter but then, they're meant to be "crumby".
Just as an aside, I never use margarine in baking anymore.
Just as an aside, I never use margarine in baking anymore.