"There is a reason for the margarine. It has to do with texture, not taste. When you make cookies with all butter, they are going to be more crunchy and stiff. When the recipe calls for part shortening or margarine, they will be more chewy and soft. I too love the taste of butter, but I discovered a few years ago that it does not make for a soft chewy cookie. We searched for years for a good soft sugar cookie, and found one with a large amount of margarine that turned out to be the softest we'd ever tried. Anyway, back to this recipe. It is great as is and if people are going to change a bunch of ingredients and instructions, they should expect different results and not give a recipe a poor rating, cuz you haven't actually made the recipe you are reviewing!!

"There is a reason for the margarine. It has to do with texture, not taste. When you make cookies with all butter, they are going to be more crunchy and stiff. When the recipe calls for part shortening or margarine, they will be more chewy and soft. I too love the taste of butter, but I discovered a few years ago that it does not make for a soft chewy cookie. We searched for years for a good soft sugar cookie, and found one with a large amount of margarine that turned out to be the softest we'd ever tried. Anyway, back to this recipe. It is great as is and if people are going to change a bunch of ingredients and instructions, they should expect different results and not give a recipe a poor rating, cuz you haven't actually made the recipe you are reviewing!!