1 pound of confectioners sugar, sift out lumps
1/2 cup of shortening (I just use butter)
2 tablespoons butter
Beat this in a mixer until light and fluffy
Add approx. 1/3 cup of milk a couple of tablespoons at a time. Keep the frosting fairly firm
flavor with 1 1/2 teas of vanilla extract, or lemon, or orange You can keep the frosting a bit stiff and hand stir in a different flavor for each color. Takes the simple out of the process
Keep beating until the frosting seems fluffy enough to push though the cone and firm enough to pop out the cookie hole as an egg.
This is not hard to do. Just add that milk slowly.
If you only have one pastry bag to put the icing in: line up all the cookies (there goes the dining room table!) with their matches below them. Pipe all of one color, wipe it out with a paper towel and pipe another color, do the same and pipe the last color before closing the cookies. If you use water to wash the bag it will be hard to get it dry enough to do the next color. So what if a tiny bit of color remains from the color before!