Hope,
sorry about that. Here’s the recipe and thanks for letting me know!
Chocolate Buttercream: https://www.365daysofbakingandmore.com/chocolate-buttercream-frosting/

What if you use ghee?

A little creepy, isn’t she, Karen. haha
She knew exactly what she was doing as all cats usually do.
Thanks for the comment and kind words!

Cynthia, I am aware of that, thank you for the reminder. We grabbed her before she started licking it and cleaned her up.

Merri,
I haven’t used the butter as a substitute, but know that the consistency of the cookie will change. I found this response on the Joy of Cooking that might help you.
“The short answer is that, yes, you can substitute butter for shortening in cookies. It will, however, change the texture and appearance of the end product. Because shortening is 100% fat and butter is roughly 85% fat and 15% water, cookies with butter in them tend to spread more during baking. This is because butter has a lower melting point than shortening, so the melting butter makes the dough spread more before it sets up. So you can expect your cookies to spread more and be crisper if you use butter.
Shortening makes lighter, chewier cookies. There’s no denying that butter has a better flavor than shortening (which is why I make my pie crusts using all butter), but it all depends on what texture you want in your cookies. Essentially, though, I think you’ll be fine substituting the butter for shortening. My only concern is that they may not hold their shape as well, so any pretty cookie press designs may not come through. They will be tasty, though!”

Thanks so much, Chichi!