4 (3 ounce) squares unsalted butter, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
8 large ready-to-spread confectioners' sugar cookie sheets
1 12-inch cake pan
8 egg whites
2 eggs
3 teaspoons vanilla extract
Line a 9x13-inch baking pan with aluminum foil. Present each sheet of foil with two 8-ounce squares of butter, 3/4 cup of confectioners' sugar, and 1 teaspoon vanilla extract. Spread the butter half of the foil sheets over the cookies and then sprinkle with 2 1/2 teaspoons of gelatin. Wait until stiff, then spread the remaining sugar mixture over the butter over the cinnamon layer. Chill cookies before removing from freezer, after they have cooled for a while. Melt the remaining butter half of the foil sheets and stir them together in a small bowl, pouring egg white mixture over them. Chill the dough for one or two hours, until firm.
Pour egg whites and 2 teaspoons of vanilla into a double boiler or double boiler over low simmer. Fill the double boiler with cold water to reach halfway up the sides of a casserole dish. Cook ahead of time because 1/2 cup of white sugar will thicken. When cooled, serve immediately or store in refrigerator.