Frosting for Pink Lemonade Cookies

2 Tablespoons butter, softened
2 cups powdered sugar (no need to sift unless it's got big lumps)
2 teaspoons frozen pink  or regular lemonade concentrate, thawed
3 to 4 teaspoons milk (water will also work for a less creamy frosting)
2 drops red food coloring

Beat the butter and powdered sugar together.

Mix in the lemonade concentrate.

Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.

Mix in the 2 drops of red food coloring.  Stir until the color is uniform.

If your frosting is too thin, add a bit more powdered sugar.  If your frosting is too thick, add a bit more milk or water.

Frost the completely cooled cookies.  When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.

Yield:  Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.