Buttercream Frosting Recipe from 
Six Ingredients or Less by Carlean Johnson

Cookie Dough:
3/4 cup butter, at room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp salt 

Cream butter and sugar.  Add eggs and vanilla, mix well.  In a separate bowl mix together flour, baking powder, and salt.  Add flour mixture to main mixture.  Mix until well blended.  Chill for at least 1 hour.

Preheat oven to 400°F.  On a lightly floured surface roll dough to 1/8” thick.  Use some form of 3” cookie cutters cut cookies from dough.  Place on ungreased cookie sheets.  Bake for 6-8 minutes.  Cookies will look white when done.  They typically do not turn golden brown.  Cool on wire rack.  Frost with buttercream frosting and sprinkles of your choice.

Buttercream Frosting:
1/4 cup butter, at room temperature until very soft
3 cups sifted powdered sugar
1 tsp vanilla extract
3-4 Tbs milk
Ateco Soft Gel Paste Food Coloring
sprinkles

In a small mixer bowl cream butter until fluffy.  Add powdered sugar, vanilla, and 3 Tbs of milk.  Beat until creamy and thick enough to spread.  It may be necessary to add more milk to get the consistency desired.  If you prefer, divide frosting among a few bowls and add food coloring.  Makes 4 dozen 3-inch cookies.