This is happening because the shortening is made with palm oil and there’s a solution. Palm is temperature-sensitive, so you may need to store shortening differently than before. In winter, look for a place in your kitchen or storeroom that's a little warmer. A five-degree difference may be enough to solve your problem. In hot weather, use your cooler to get shortening to the desired degree of firmness.

This is happening because the shortening is made with palm oil and there’s a solution. Palm is temperature-sensitive, so you may need to store shortening differently than before. In winter, look for a place in your kitchen or storeroom that's a little warmer. A five-degree difference may be enough to solve your problem. In hot weather, use your cooler to get shortening to the desired degree of firmness.

This can happen (very rarely) with some palm oil-based replacements. Just try a different brand of margarine or shortening. You might also try adding a little butter flavor to the recipe.

Try reducing the bake time slightly, or bake 25 degrees lower than usual. If that doesn't work, replace up to one-quarter of the granulated sugar with a liquid sweetener such as invert syrup, corn syrup, honey or molasses. Bear in mind that the added liquid may cause excessive browning. If that happens, experiment with both liquid sweetener and bake time and temperature until you reach a satisfactory result.

Try baking 25 degrees higher than usual to "set" the cookies earlier in the bake cycle. If you do this, remember that you will need to take them out sooner. If this doesn't work, substitute some of the flour in the recipe with high-gluten bread flour—up to 20% of the total—to tighten up the dough.

To get the yield and lightness you’re accustomed to back, you need to trap more air in the batter. Switching to an emulsified shortening or a shortening made without palm oil will get you a lighter result. Also, be careful not to over-mix, as that will cause you to lose air. For quicker, more effective creaming, beat the almond paste and sugar together before adding them to the batter.

This is a problem that can occur with some palm-based icing shortenings. Fortunately, others are cleaner in flavor and whiter in color. Review our 0 grams trans fat product lists for product suggestions and try a different product. 

This is a problem that can occur with some palm-based icing shortenings. Fortunately, others are cleaner in flavor and whiter in color. Review our 0 grams trans fat product lists for product suggestions and try a different product. 

This is happening because your shortening is not emulsified adequately for your recipe. If you're using an all-purpose shortening, it is probably not emulsified at all. Here are three suggestions:

1. Experiment with different brands of icing shortenings. All icing shortenings are emulsified, but they don't all work the same. Review our 0 grams trans fat product lists for product suggestions and try a different product.
    
2. Add extra emulsifier, as directed by the manufacturer.
    
3. Make smaller batches, and use icing the same day you make it.

Refrigerate shortening before use or add up to 10 percent extra powdered sugar.

Is the shortening too cool? Try tempering it at room temperature before use. Or you might just need to add a little water, up to 5 percent of the sugar weight.