MARGARINE WITH COLOR BUTTON RECIPES

Steps:

• Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg yolks and vanilla; continue beating until well mixed. (Batter will look smooth and shiny.) Gently stir in flour.
• Divide dough in half. Shape each half into 9x1 1/4-inch long roll. Wrap in waxed paper or plastic food wrap. Refrigerate 1 hour or overnight until firm.
• Heat oven to 350°F.
• Cut rolls into 1/4-inch slices with sharp knife, turning roll 1/4 turn after each cut. Place 1 inch apart onto greased cookie sheets. Bake 10-14 minutes or until golden brown. Cool completely.
• Combine all icing ingredients except food color in bowl. Beat at low speed until moistened. Beat at medium speed until stiff and glossy. If too stiff, add additional tablespoon hot water for desired spreading consistency. Tint icing with food color, as desired. Decorate cooled cookies with icing and sprinkles to resemble buttons, as desired.

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed until well mixed.
• Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough, 1/3 at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets.
• Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.