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Buttercream Frosting, Mary's (D)
Source: Cathy Thomas, Orange County Register
Yield: Enough frosting for about 5 to 6 dozen medium-size cookies

1/2 cup (1 stick) butter, room temperature
2 pounds powdered sugar; divided use
1 to 2 tablespoons milk
2 teaspoons vanilla extract
Pastry bag fitted with 1/4" plain tip
3 cups coarse decorating sugar, optional

Cook's Notes: Coarse decorating sugar and cellophane bags are sold at some craft stores and cake decorating stores, such as Classic Cake in Garden Grove.

Beat butter in large bowl of electric mixer until creamy on medium-high speed. Add 1 pound of powdered sugar, about 1 cup at a time, beating to blend on medium speed between additions. Add 1 tablespoon milk and all vanilla; beat to combine. Add remaining powdered sugar, 1 cup at a time. Add more milk as needed to make a thick but spreadable consistency, or more powdered sugar if frosting is too thin.

If frosting is too thick, it will break cookie as you spread it. If it is too thin, it will run off cookie (and when you dip it in coarse sugar, the sugar will melt). Test frosting by spreading it on cookie.

Place about 1/2 frosting in pastry bag fitted with plain tip. Pipe around outside of cookie, leaving a 1/8" to 1/4" border around edge that is unfrosted. Now, make zigzag free-form "design" inside border. Smooth with dinner knife to make solid frosting inside border. Make a mound of coarse sugar on plate. Dip cookie, frosting side down, in coarse sugar. Turn and place on cooling rack to harden.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: (without coarse sugar topping): Calories 200 (26% from fat); fat 5.8g (sat 3.5g); protein 0.7g; carbohydrates 38.8g; fiber (less than) 1g; cholesterol 15mg; sodium 70mg; calcium 9mg