2 c Butter
4 c All-purpose flour
1/2 c Water
Granulated sugar Recipe by: Midwest Living, December 1994 In a large mixing bowl, cut the butter into the flour until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to the side of the bowl. Repeat until all is moistened. Divide the dough in half. Form each into a ball; wrap in plastic wrap and refrigerate, if necessary, for easier handling. Preheat oven to 375 degrees. Pinch off about 1 tablespoon of the dough. On a lightly floured surface, rollthe dough into a rope about 1/4-inch thick and 6 to 8 inches long. Join the ends together and dip into the sugar to coat. Twist the rope for form a figure-8 and place on an ungreased cookie sheet. Repeat with the remaining dough. Bake for 10 to 12 minutes, or until firm and lightly browned on the bottoms. Transfer the cookies to wire racks to cool. Penny Halsey Note: Recipe from the Queen’s Inn restaurant in Holland, Michigan. —–