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For cookies, I would substitute margerine. Butter will probably work, but the cookies will spread out more, so it rather depends on what the cookies are supposed to do as they bake.
no offense but I have tasted cookies made with margarine or Crisco and they don't taste the same as ones made with butter. In fact it leaves a nasty coating on the roof of your mouth.
No they are not all shortening. Perhaps you meant fat?
I believe any fat that is a solid at room temperature is shortening (as opposed to fats that are liquid at room temp, like vegetable and nut oils).
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