In large mixing bowl, combine all dough ingredients. Beat at low speed, scraping bowl often, until well-mixed (2 to 3 minutes).
Divide dough in half. Shape each half into an 8- by 1-inch roll. Wrap in plastic wrap. Refrigerate until firm (1 to 2 hours).
Preheat oven to 350 degrees.
With 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 mixing bowl, combine all icing ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.
Makes 4 dozen.
St. Petersburg Times testing note: We may have been too liberal with the frosting, but we ran out before finishing a little more than three-fourths of the cookies. We suggest doubling the frosting.
Source: Nancy Fifer, Cincinnati.