what would be the purpose of using both margarine and shortening in a dough recipe

Margarine would be flavored- shortening would not.

thank you chris. i usually cook/bake with butter anyway especially if i am making a dough of some kind. i just didn't remember what i used the last time i made these. thank you. i will stick with the butter route.

hey chris, i looked up where i found the recipe and the realized the reason why it calls for margarine vs. butter is so that the cookies are kosher. silly me. this time around i will make them with the margarine since it is for new families that have joined our temple.

Hi guys. Butter and shortening both behave differently in doughs. For instance, butter provides a good flavor in pie crust, while shortening gives it a delicate, flaky texture. A combination of butter and shortening gives you a nice mixture of flavor and texture. I would guess that margarine is expected to fill the same role.