Buttercream Frosting
| Christy Rost- 2 ½ tablespoons unsalted butter, softened
- 2 ½ cups sifted confectioners’ sugar
- Dash of salt
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla
- Assorted food dyes
In the large bowl of an electric mixer, cream butter with 1 cup confectioners’ sugar, salt , and 1 tablespoon of milk until smooth. Gradually add remaining confectioners’ sugar and milk to form a smooth, somewhat stiff frosting. Divide the frosting into small bowls, tint each as desired, and transfer to piping bags fitted with star tips. Pipe a generous swirl of frosting into the center of each cookie and set them aside until the frosting hardens. Store cookies up to 5 days in an airtight container with parchment paper between each layer.