Title: Butter jumbles
 Categories: None
      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.