I have a question about the butter and what's considered "softened". When I go 'by the book', softened means still cool but it will indent when you press your finger on it; whereas room temperature is just that - room temperature and very soft throughout. When I look at the pictures and the icing is being made, the 'softened' butter looks like it's room temperature. Soooo, when making the cookies and the icing, is the butter room temperature or softened...or does it make any difference if it's one or the other? I get all hung up on these details because I've no real experience with baking.

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