These were great! I made some plain, and then I made another batch with a twist. I topped the cookies with seedless raspberry preserves, and then froze them. While they were in the freezer, I melted dark chocolate in a double boiler. I then removed the cookies from the freezer and dipped them in the melted chocolate. I set the cookies on wax paper and placed in the refrigerator for the chocolate to harden. They were a hit!

Reviewed On: Dec. 9, 2007

I experimented with this recipe before Thanksgiving, and was not crazy about it - I prefer a sweeter corn bread. For Thanksgiving, I used this recipe as a base, but doubled the sugar, substituted butter flavored shortening for the regular shortening, decreased the milk slightly, and added almost 1/2 a can of cream corn. That gave the bread a wonderful, moist consistency. I also made another batch but boiled craisins in a little sugar water for about 5 minutes (just until they were moist). I then added those to the batter before baking. Both types were a hit on Thanksgiving - especially the batch with the craisins!

Reviewed On: Nov. 23, 2007

It's great! I have to make a birthday cake for my friend's surprise 30th birthday party, and I have been looking for the perfect white icing. I have sampled many different recipes . . . and this is the winner!

Reviewed On: Nov. 20, 2007