In cooking, why would a recipe call for melted and cooled shortening instead of just using oil?

(recipe is for molasses sugar cookies, if that matters)In cooking, why would a recipe call for melted and cooled shortening instead of just using oil?
When you use a shortening or lard in a baking recipe such as cookies or cakes the solid oils work much better because it keeps the food moist.In cooking, why would a recipe call for melted and cooled shortening instead of just using oil?
because shortening solidifies after baking...oils remain oil, therefore solid fats become crisp after baking
oil is bad for the cookies %26gt;:( makes it all oily and bad. forget the instructions use olive oil if u want wont even matter