1
package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)
Powdered Sugar Icing
2
cups powdered sugar
2
to 3 tablespoons milk or water
1
teaspoon vanilla
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Steps
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.
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Skip the heart shape and make regular round rolls.
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