Grandma Rose's Cut-Out Christmas Cookies

I have enjoyed these cookies every year at Christmas (or once in a while an extra holiday or two) as long as I can remember.  My Mom passed the recipe along to the wifey so the tradition continues!  Hard to beat a couple of handfuls with a tall glass of cold milk, and I think they are almost fat free.

Instructions:
Cookies:  Cream sugar, butter, buttermilk and egg yolks. Add all the rest of the ingredients and continue mixing until the dough is firm but still slightly moist.  Cover mixing bowl with a towel and refrigerate 1-2 hours.  Preheat oven to 350 and roll dough on a floured surface until just under 1/4" (.200" - .225").  Choose whatever cookie cutter you want and start cutting.  Place on an ungreased cookie sheet and bake 5-6 minutes (until bottom is lightly browned).  Slide hot cookies onto a cooling rack and allow to rest until fully cooled. Frosting:  Warm milk enough to melt butter and stir thoroughly - add vanilla.  In small bowls - mix 2-3 Tablespoons of powdered sugar with just enough warm milk to dissolve the sugar (Be careful - add milk a couple drops at a time).  Stir until the frosting is thick enough to spread without dripping off the damn cookies.  Add liquid food coloring and continue with more small bowls until you have all the colors needed for your particular decorating plan. You can also sprinkle all sorts of stuff - fancy sugar sprinkle things that they sell in the cake aisle of Krogers (the only place to shop and contribute to Michigan T.U.).  Be creative - have fun!  Get your cool cookies of the rack, grab a butter knife or small spatula and let your creative juices flow.
This platter is ready to go to the Ann Arbor Trout Unlimited gala Holiday gathering.  Almost too cute to eat! (Almost)

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