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Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/8-inch thickness on a lightly floured surface. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet. Bake in the preheated oven until lightly browned, 8 to 10 minutes.
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Place slices, 1 1/2 inches apart, on cookie sheet. Bake 15 to 20 minutes, until set and lightly browned around the edges. Cool on cookie sheet 1 minute then, with pancake turner, remove to wire rack to cool completely. Repeat with remaining dough. 4. When cookies are cool, prepare Sally Ann frosting. Sally Ann Frosting:
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When cookies are cool, prepare Sally Ann Frosting: In 2-quart saucepan, stir 1 cup sugar and the unflavored gelatin until well mixed. Stir in 1 cup cold water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. Into at least a 2 quart bowl or your mixer bowl, measure confectioners' sugar and baking powder, if used.
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Instructions. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
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Bake at 350 degrees until center is set, about 8-10 minutes. Cool on wire racks. For frosting, dissolve gelatin in cold water using saucepan. Add sugar and salt. Bring to a boil, then simmer for 10 minutes, stirring constantly. While hot, pour mixture over powdered sugar in a large bowl and beat until foamy. Add baking powder and vanilla.
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Bake at 325 for about 12-15 minutes. When cookies are cool, whip up the icing. In saucepan, dissolve gelatin in cold water. Bring to a boil and simmer for about 10 minutes. While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir. Pour hot liquid into sugar mixture and whisk.
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Mix dry ingredients together and set aside. Combine wet ingredients and mix well. Add dry ingredients and combine. Refrigerate for about an hour. Divide dough in thirds and refrigerate dough not being rolled. Roll on lightly floured board to 1/4 inch thick. Cut with Spam type cookie cutter. Bake for 10-12 minutes.
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Mix and bring to a boil, simmer for 10 minutes. Pour over 2 cups powdered sugar and beat on high until hard and thick, add salt and vanilla. Spread on the flat side of the cookie and let dry for 4 hours.
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Recipes fun! Mix together. Chill dough for 1/2 hour. Roll and cut with Spam can. Soak gelatin in water. Add 1 cup sugar in heavy skillet, bring to a rolling boil. Simmer for 10 minutes. Measure powdered sugar in mixer bowl, pour syrup over this, add baking powder and vanilla. Beat until thick.
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Refrigerate for 2 hours. Roll dough on a floured surface to about 1/4-in. thickness. Cut with 3-in. to 4-in. cookie cutters. Place on baking sheets that have been coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool on wire racks. Meanwhile, for frosting, combine sugar, water and vinegar in a heavy saucepan.
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Step 1. For the cookies: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on high speed until creamy. Reduce the speed to low, then add the flour.
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directions. see lol. Make dough stiff to roll out the next morning. Cut oblong but not too large. Bake in moderate oven 15 minutes or so @ 375 degrees . When coo,l frost with white almond bark. Dough keeps 2 weeks in fridge.
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Bake at 350 degrees 6 to 10 minutes. SALLY ANN FROSTING: 1 env. plain gelatin. Scant 1/2 c. water. 3/4 c. white sugar. Put above into mixing bowl. Stir in 3/4 cup powdered sugar. Add more if needed. Beat until foamy.
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Mix gelatin with cold water, in a saucepan let it dissolve. 2) Add sugar and let it simmer for 10 minutes. 3) Put powdered sugar in a separate bowl. 4) Pour sugar/gelatin mixture into powdered sugar and beat until foamy. 5) Add vanilla and beat until thick.
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Step 2 Divide dough into thirds. On lightly floured surface, shape each third into a 12-inch-long log. Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to.
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Wrap each log in plastic wrap and freeze for at least 4 hours or up to overnight, until quite firm. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners. Cut the logs of dough crosswise into 1/4-inch-thick slices. Arrange the slices 1 1/2 inches apart on the baking sheets.
