I have not tried the recipe yet, but I am very anxious to. For months I have agonized over what to use instead of the tried-and-true Earth Balance. Canola oil works so well for cake, bar cookie, quick bread, and yeast bread recipes; but, I had no idea what to do about pastry and other cookies. I especially appreciate the background and process explanation, because I like to know the purpose behind using a particular ingredient or performing a certain task. Thanks again.