That's the thing, Kye. The non-hydrogenated margerines (Smart Balance, Benecol, etc.) have tons of water in them and they aren't recommended for baking.
In the realm of fats, you have:
- Good Fats (Olive Oil, Canola Oil, etc.)
- Medium/Not-So-Good Fats (Saturated Fats such as butter, the fat in meat, etc.)
- Horrible-Don't-Touch-With-A-10-Foot-Pole!!! Fats (Trans Fats: Anything with the word 'hydrogenated' in it)
Even though Dr. A says that we are to
limit the amount of saturated fat we take in,
some is allowed. You'll certainly get more nutrition from a cheesestick than from enough butter to equal the amount of fat in a cheesestick, but the
type of fat (saturated) is the same in each.
Therefore, in baking, whenever possible, try to use Good Fats. If that isn't possible, a compromise I've found is the Land 'O Lakes Light butter. It's part regular butter (saturated fat) and part canola oil (good fat). Sometimes, you're just going to have to go with the butter (in things where butter is the main flavor, like a pound cake or shortbread). In those cases, just limit how much you eat and make sure you eat less saturated fat in the rest of your food that day. So instead of a cheesestick (saturated fat) for snack, have some almonds (good fat) with your veggies. Okay?
No matter what, avoid the cursed trans fats.
So no cooking with Crisco or lard.
I'm not kidding here...one of the recipes I'm making calls for 2 Tbsp. of lard...it's a family recipe from DH, and his grandmother noted that the best thing to use is old bacon grease. Blech!!!
I also found some margarine in the health food section of my grocery store that is made with good fats, like canola, isn't hydrogenated, but is made for baking. Cool!
Butter
I used to keep a jar of bacon drippings in the fridge in my pre SBD days. Because it just gives some foods-like beans- a good flavor. DH couldn't ever understand why I'd get a pound of really fatty bacon and basically render the bacon until I could get all the fat and pour it into a jar for saving. 
