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Butter Frosting

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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes about 1/2 cup (Enough for 40 2-inch cookies)
Assorted food colors come in small boxes in the supermarket. Adjust a drop a two to the glaze or frosting, stir and if it is too pale, carefullly add more.
2 tablespoons (1/4 stick) butter, softened
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Other necessary recipes:
Gingerbread Persons
Combine the butter and sugar in a small bowk and beat until smooth. Add the milk and vanilla, and continue beating until smooth and well blended. Spread on cookies just out of the oven with a knife or spoon.


CHOCOLATE FROSTING: Sift 2 tablespoons unsweetened cocoa over the butter and sugar, and proceed as directed.

LEMON FROSTING: Add 2 tablespoons grated lemon rind with the butter and sugar.

ORANGE FROSTING: Add 2 teaspoons grated orange rind with the butter and sugar.

RUM FROSTING: Decrease the milk to 1 tablespoon and add 1 tablespoon rum.

Recipe created exclusively for by Marion Cunningham.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1/2 cup (Enough for 40 2-inch cookies)
Calories: 15
Cholesterol: 2mg
% Cal. from Fat: 60%
Carbohydrates, Total: 3g
Fat. Total: 1g
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