This is a classic buttercream recipe, one I've been using for years. The only difference is that I add a pinch of salt. I also add the sugar one cup at a time to ensure that the sugar is completely blended. Milk should be added until the desired consistency is achieved. Paste food colorings work best. Many reviewers have omitted the shortening, which is fine and produces a beautiful, creamy frosting; however, when blended properly, the shortening gives the frosting an added 'fluff' that can't be achieved with butter only. For those worried about the taste of the shortening, be sure to blend well. For more options: In addition to the vanilla, I add a 1/2 teaspoon of almond extract. For a chocolate buttercream, add 1/2 c of cocoa powder. (more or less can be added to taste) Thanks for sharing and happy baking!

Reviewed On: Nov. 3, 2009

This is a fantastic chocolate chip cookie recipe! There is a higher sugar to fat ratio than my standard recipe and perhaps that lends to a lighter, softer cookie. Or maybe it is the baking soda dissolved in water that does the trick. Whatever it is, I'll never use another recipe ever again! I followed the recipe as written and each time it is a winner. I've found that lining my cookie sheets with parchment aids in baking a lighter colored cookie, which I like. I did not find it necessary to chill the dough before baking. For uniform cookies, I use a small scoop and lightly press down on each mound. Many thanks to the submitter for such a great recipe.

Reviewed On: Aug. 26, 2009