Tombstone Cookies with Buttercream Icing
Serving Size / Yield
- 1-2 pkg. refrigerate sugar cookie dough
- 3 C. butter, softened
- 1 1/2 tsp. vanilla
- 1-2 Tbs. milk
- black food coloring
To make the icing, mix the powdered sugar and butter with an electric mixer. Stir in the vanilla and 1 Tbs. milk. Beat in just enough of the remaining milk to make the frosting smooth and spreadable. If the frosting has become too thick, add more milk. If it is too thin, add more powdered sugar. Add a few drops of black food coloring until the desired color is reached.
To make the tombstone shape, separate the dough into discs. Cut each disc in half and stretch to make the traditional grave shape. Bake according to package directions, or until the cookies are golden brown. Spread icing over the cookies once cool.