Margarine I can bake with?

UPDATE: I'm going to make 2 batches. 1 with 50/50 Crisco and butter, and 1 with the Blue Bonnet and Crisco, and I'll see which I like better. I may report back if there's a significant difference.

I make snickerdoodles with margarine. Butter spreads too much, and Crisco doesn't taste right. I have used Imperial margarine for decades, but was unable to find it at the market today. I don't buy it unless I'm making the snickerdoodles, so I rarely look for it. This is the favorite cookie of one of my kids, and I don't want to miss out on getting them made!

What *can* I use???