I think i would give this recipe more like 3 1/2 stars. I used butter instead of shortening, because I am a skeptic and thought butter would taste better. Maybe that's where I went wrong. Anyways, it doesn't say to chill the dough before cutting into shapes, but mine was way too sticky and soft. I chilled for a few hours, but it was still sticky and soft. I ended up making drop cookies, which were good, but they tasted kind of like the Simple White Cake recipe that is also on this website. I love that recipe, but these cookies just weren't what i was looking for. I might try again with Shortening, though.

Reviewed On: Jun. 14, 2008

Yum! i just made cupcakes with this recipe and they're delicious! I don't know why many people said that their cake was dense and dry, mine turned out fluffy and moist and yummy! This is a great recipe as long as you cream the butter til it's VERY fluffy and light, as well as when you add the eggs. I added a touch more milk, but other than that i followed the recipe exactly. It was great, way better that a mix, it's not as sugary and sticky. Thank you for this recipe, it's delicious!

Reviewed On: Feb. 23, 2008

Mmm, I just made these, and they're delicious! They have a nice crackled top, and are crispy on the outside, nice and soft, but not mealy, in the inside. I will make these again! oh, I added a little more sugar than the recipe called for, and am glad i did, because these cookies are perfect.

Reviewed On: Feb. 13, 2008