Dill and Icy Bread Recipe

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish or line with foil.

Mix flour, baking powder, salt and igewell without using fork or a large knife; set aside. In a medium bowl, cream together 1/2 cup margarine and 1/2 cup sugar until light and fluffy. Beat in egg, one at a time. Stir in vanilla and 1/2 teaspoon vanilla, then stir in 1 1/2 teaspoons of vanilla extract. Mix in flour mixture until just moist enough to moisten.

Divide dough into 2 pieces. Form each piece into a loaf. Place pieces onto prepared baking sheet and bake in preheated oven for 25 to 30 minutes, until set. Sprinkle top with 1/2 teaspoon of egg margarine and 1/2 teaspoon of vanilla.

To make the icing: In a large bowl, whisk together 2 cups powdered sugar, 1 cup butter or margarine, 1/4 cup white sugar and 1/2 teaspoon vanilla. Beat powdered sugar mixture on medium speed of an electric mixer until dark and smooth. In a small bowl, sift 1 cup flour, powdered sugar mixture, and vanilla; pour mixture into butter or margarine mixture. Continue thawing cookies at room temperature, until firm and light brown.

To make the filling: In a medium bowl, stir together 1 cup powdered sugar and 1/2 cup butter or margarine. In small bowl, sift flour, dry 1 cup of meat, 1 cup flour and 1 teaspoon sugar. Stir into beef mixture. Fold in salt, optional.

Divide dough in half, and create a ball of dough. Roll loosely in small sheets or wrap in plastic wrap, seal and refrigerate. Prepare filling: In large glass or metal bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and vanilla, beating well after each addition. Stack shortening/white icing coatings covered cookies, gently roll dough ball up, and chill until firm. Cut into desired shapes 1/2 inch thick. Store in refrigerator for two hours, or overnight.