Last updated 6/12/2012 1:11:29 AM. Recipe ID 39001. Report a problem with this recipe.
Title: Butter jumbles
Yield: 60 Servings
1 c Butter
1 3/4 c Confectioners' sugar
2 1/2 c Flour (up to 3)
1 pn Salt
1/4 c 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 2 1/2 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 1/2 cup flour.
3. Shape the dough into walnut-size balls and place the balls on the
cookie sheet, leaving 1 1/2 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.
Didn't find the recipe you were looking for? Search for more here!