Butter Krumkakes
INGREDIENTS:
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)
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.
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.