Sweetheart Rolls

 

4 1/2

cups Original Bisquick® mix

1 1/3

cups milk

1/4

teaspoon almond extract

2

tablespoons butter or margarine, softened

1

package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)

2

cups powdered sugar

2

to 3 tablespoons milk or water

1

teaspoon vanilla

• 1 Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, 1 1/3 cups milk and the almond extract until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape into a ball; knead 10 times.
• 2 Divide dough in half. Roll or pat each half into 12x7-inch rectangle. Spread 1 tablespoon of the butter over each rectangle. Sprinkle half of the gelatin over each rectangle; spread evenly with back of spoon. Roll up each rectangle tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal. Cut each roll into 12 (1-inch) slices. Place on cookie sheet. To make heart shape, pinch one side of slice to form sharp point; make deep indentation in opposite side of dough with knife to make top of heart.
• 3 Bake 12 to 15 minutes or until golden brown.
• 4 Meanwhile, mix icing ingredients until smooth and spreadable. Remove rolls from cookie sheet to cooling rack; spread icing over warm rolls.