Yield: 60 Servings
|1¾ cup||Confectioners' sugar|
|2½ cup||Flour (up to 3)|
|¼ cup||Water (approximately)|
Here are three, all from _Great American Cookies_ by Lorraine Bodger.
Preheat oven to 425 F. Grease cookie sheet(s).
1. Cream the butter and confectioners' sugar.
2. Stir the salt into the flour. With your hands, work 2½ cups of the flour into the creamed mixture alternately with small amounts of water. The dough is ready when your hands come out clean, which may require using that extra ½ cup flour.
3. Shape the dough into walnut-size balls and place the balls on the cookie sheet, leaving 1 ½ inches between them. Using a fork dipped in flour, make criss-cross indentations on each cookie.
4. Bake for 10 minutes. The edges should be brown. Let the cookies cool on the cookie sheet for a minute or two and then transfer to wire racks to finish cooling.
Posted to EAT-L Digest 11 Dec 96 From: Felicia Pickering <MNHAN063@...> Date: Thu, 12 Dec 1996 01:06:15 EST