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Cookies such as these from Quality Bakery in Fargo would be affected by a trans fat ban. Butter could be used in the baking process, but would alter the texture or taste because butter contains 20 percent water. (Dave Wallis / Forum News Service)

Bakers: Proposed trans fat ban could tie hands

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FARGO — One ingredient explained why a customer was getting terrible homemade treats following the same recipe that Karen Fabre Wills uses to make her popular dessert, grandma’s rolled Christmas butter cookies.


“Instead of using butter, they used margarine, and it will wreck the entire cookie,” she said.

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Ryan Johnson
After four years of covering news for the Grand Forks Herald and The Forum of Fargo-Moorhead, Ryan Johnson has been a features reporter for The Forum's Variety section since 2013. His prior beats included politics, business, city government and higher education. Johnson is a 2008 alumnus of the University of North Dakota. Have a comment to share about a story? Letters to the editor should include author’s name, address and phone number. Generally, letters should be no longer than 250 words. All letters are subject to editing. Send to
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