Depending on the recipe, butter or coconut oil can replace it.<br><br>
Also, my healthfood store has a non-hydrogenated shortening by Spectrum made of palm oil, and one by Earth Balance made of a blend of oils. I have used both, and both are good in recipes.<br><br>
The thing about using butter, is that it makes cookies crisp and dry, whereas shortening makes them soft and chewy. A blend will get crisp on the outside and soft on the inside. ( I took a Baking Class that taught the chemistry of baking.)
try replacing the shortening with apple sauce. for example, if the recipe asks for 1/2 cup (125 ml) of shortening. Use 75 ml butter or margarine and 75 ml apple sauce. You will get a nice moist texture and save yourself the extra fat and saturated fats that come from the tropical oils.