In a small mixture bowl, beat sugar, butter and vanilla. Beat in enough milk until mixture is of frosting consistency. Divide frosting in half; tint one half green and the other half red. Use as directed in recipe for Iris Butter Cookies (see recipe); also good for use on any butter or sugar cookie. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 1|
|Calories from Fat: 209 (47%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.4mg||19 %|
|Sodium 166.2mg||6 %|
|Potassium 17.2mg||0 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 60.1g|
|Protein 0.4g||1 %|
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Calories per serving: 442
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