Abstract: A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C.sub.16 to C.sub.22 saturated fatty acid residues and short C.sub.2 to C.sub.4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10% to about 70% between 15.degree. and 30.degree. C., and the long residues are a mixture containing at least about 75% stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.