Recipe - Cookie Jar Gingersnaps

1 cup Butter; softened
1 pound Powdered sugar; sifted
1/8 teaspoon Salt
One half teaspoon Vanilla
Food coloring

Date: Thu, 4 Apr 1996 21:40:16 0300

From: Lisa Johnston ejohn03@emory.edu

Beat butter and sugar until smooth. Add salt and vanilla. Beat, divide and
color. If icing becomes too stiff, add a few drops of water. Icing can be
kept for several days in refrigerator in a sealed container. Allow to reach
room temp before using. NOTES
: Consistency is between the decorator and royal icings.

MCRECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.