Butter jumbles

Yield: 60 Servings

Measure Ingredient
1 cup Butter
1¾ cup Confectioners' sugar
2½ cup Flour (up to 3)
1 pinch Salt
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

Similar recipes