pkg (18.9 oz)Pillsbury French Vanilla or plain vanilla cake mix
cup salad oil
cup unsalted butter, softened
cups confectioner's sugar
teaspoon vanilla extract
1. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp. 2. Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack. 3. While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing. 4. Frosting: 5. Place butter in a large bowl. Add 2 cups sugar and then milk and vanilla. Beat on medium speed until smooth and creamy, approx 3-5 minutes. Gradually add remaining sugar, 1 cup at a time beating well after each time, about 2 minutes, until the icing is thick enough to spread. Add food coloring if you'd like. You will have leftover frosting. It freezes well, just beat it after it thaws to fluff it back up. 6. I like to let this go in the Kitchenaid mixer for 10-15 minutes to make it really light and fluffy.