这些饼干已经很脆了。（见内）

Vegetable shortening has become the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils, which contain trans fat. Trans fats have been linked to a number of adverse health effects. Usage of shortening lacking trans fats has grown, notably with the 2007 reformulation of Crisco such that it contains less than 1 g of trans fat per 12 g serving. Cookeen was also reformulated in autumn 2006 to remove trans fats.^[2]

http://en.wikipedia.org/wiki/Shortening