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Lemon Butter Cream Frosting

Yield frosting for 7 dozen cookies


  • 1/4 cup butter, softened
  • 2 1/4 cups sifted powdered sugar, divided
  • 3 tablespoons half-and-half
  • 1/2 teaspoon grated lemon rind

How to Make It

  1. Cream butter in a medium mixing bowl; gradually add 1 cup powdered sugar, beating well with electric mixer. Add remaining powdered sugar alternately with half-and-half, beating until smooth enough to spread. Add lemon rind, and beat well.

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