Preparation:
In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).
Divide dough in half. Shape each ball into an 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).
Heat oven to 350*F. With a sharp knife, cut each roll into 1/4-inch slices. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.
In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.
4 dozen cookies |
