Instructions: 1. Mix powdered sugar, margarine, vanilla, & egg in large bowl. Stir in remaining ingredients. Cover & refrigerate at least 2 hours.

2. Heat oven to 375 degrees. Grease Cookie sheet lightly w/shortening.

3. At this point you can roll out the dough & use cookie cutters; if you do this: always allow the dough to be approx. 1/4 inch thick. Or, you can roll a spoonful of dough into a ball between your palms; the ball is about as big as a ping pong ball (you can vary the diameter of the ball depending on how big you want the cookies to be, but the thickness when you flatten it is important).

Place the dough ball on the cookie sheet, and use your fingers to flatten the ball into a flat circle -press just until it is no longer a ball and has spread out a little; make sure it is still at least 1/4 inch thick.

4. After youve arranged the dough on the cookie sheet, bake for 7-8 minutes, or until you begin to see the edges turn light brown. If you bake until they look at all golden, theyll be harder than youd probably like. This is important - the cookies will look like they arent done. Trust the timer - if you let them go "just a minute longer", youll regret it.

5. Remove the cookies from the cookie sheet. Allow to cool completely, then frost.

Note: The icing isnt pure white, so you can color it if you like. Decorate with sprinkles, etc. (optional).

Buttercream frosting:
1. Mix powdered sugar and butter in a medium bowl. Stir in vanilla and milk.

2. Beat until smooth and spreadable.

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