Old-Fashioned Confectioner's Icing

1¼ cups powdered sugar, sifted

2 tablespoons whole milk (however, anything from whipping cream to low-fat milk is fine)

1 teaspoon vanilla extract

Food coloring of choice

Stir together the ingredients in a medium bowl. Adjust consistency by adding sugar by the tablespoon to thicken, or adding milk by the teaspoon to thin.

Divide the icing into several bowls. Using food coloring of choice, tint the icing to desired color. Icing can be refrigerated for up to 3 days. Bring to room temperature before spreading on cookies.

Start to finish: 5 minutes

Yield: makes about 1 cup of icing; enough for 4 dozen cookies.

Approximate values per 2-inch cookie: 61.5 calories (34 percent from fat), 2 g fat (1.5 g saturated), 11 mg cholesterol, 1 g protein, 9 g carbohydrates, trace amount dietary fiber, 37 mg sodium.

Alicia Ross