|I always make these cookies towards the end of summer. They remind me of returning to school.|
Mix 2-1/2 C. of flour with 1/2 tsp. of salt and set aside. Cream 1 C. of softened butter with 1 C. of powdered sugar and 2 tsp. vanilla extract. Mix in the flour mixture. Form these into walnut sized balls and dip in egg whites and roll in the jimmies. Press your finger into the middle of each cookie. Bake at 350 degrees for about 18 minutes. They should not brown. Cool on racks before frosting.
For the frosting, beat 4 T. butter with 1-1/2 C. of powdered sugar and 1/3 C. of cocoa powder. Add 4 T. of milk and 1 tsp. of vanilla extract. Beat until smooth and fluffy.