whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency
Instructions
Preheat oven to 350 degrees.
In a mixer, cream together the butter and sugar until somewhat smooth.
Beat in the egg and vanilla.
In another bowl, stir together the dry ingredients: flour, baking soda, and baking powder.
Add the dry ingredients to the creamed ingredients. Mix well.
Add the buttermilk to make the dough soft, not wet.
Roll into med/small balls. Place on ungreased cookie sheet and bake until done, about 12 minutes until the edges barely start to show a golden color...could take up to 15 minutes, or more.
Remove from oven and let them rest on the cookie sheet
for several minutes.
Then let cool on wire rack or towel.
Frost.
Buttercream Frosting
Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added.
Add whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency
Add vanilla and food coloring if desired. Beat until buttercream is smooth. Can be refrigerated for several days if covered. If refrigerating, bring to room temperature before using and beat on low until smooth.