Angel, So glad to hear you loved the cheesecake!

Hi Linda, So glad you enjoyed the cookie recipe! The amount of cookies in the end for any cookie recipe will depend on how much cookie dough you use for each serving. I show the recipe using 18 grams of dough and ended up with 19. The cookies with that amount are not much bigger than your thumbprint, roughly around 1″ (2.5cm) in diameter or so. This was how they were traditionally made when I was younger. I have since seen recipes that triple or even quadruple that amount. So you are correct, by modern standards, this recipe will only make 6-8 large cookies. That is how I ended up with 19 and you only 8. You are used to seeing the modern cookie where portions have grown over the years as finances improved for many folks. 🙂 Hope that explains things!

Hello Jennifer, you can use all-purpose or plain flour or whole wheat flour for this recipe.

Hello, Paul! Traditionally, you would use both 100% fat (lard/vegetable shortening) and 80% fat (butter/margarine) to get a particular texture and flavor, while also saving money. That being said, I’ve used all margarine, all butter, all lard, all shortening or a variety of combinations. As long as it equals to 3/4 cup total (roughly 169g) it will turn out great. The only thing that doesn’t work well is vegetable oil spreads below 79% fat. Hope that helps clarify! I’ll update my recipe notes to make this clearer.

Hi Donna, blue bonnet has 53% fat and imperial appears to have 47% based on a quick google. It should work, but you may have to add more powdered sugar to get to the desired consistency which will make it a bit sweeter. The one that I do know it doesn’t work well with is country crock as it’s only 38% and it becomes sickly sweet by the time you add enough sugar. Hope this helps. If you want the best results, try and find either “plant butter” or a stick that actually says “margarine” on it as they have nearly or above 80% fat and will mimic real butter better in most recipes.