| 1 | My note: these keep fairly well in a covered container, and freeze well according to the cookbook. |
| 2 | Try ginger (used in some australian anzac cookies) instead of cinnamon. |
| 3 | cream butter and sugar together thoroughly, then beat in water. |
| 4 | Set aside ?cup flour for rolling. |
| 5 | Mix together the remaining dry ingredients, then stir them into the creamed mixture. |
| 6 | add the remaining flour gradually to the dough until it is stiff enough to roll. |
| 7 | Divide the dough into 3 lumps about the same size. |
| 8 | Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. |
| 9 | This is much easier than trying to use a cookie cutter if you need to know cookies per serving. |
| 10 | place on a lightly greased cookie sheet. |
| 11 | Bake at 350°F about 10 minutes or until golden brown around the edges. |
| 12 | Remove from pan, cool. |
| 13 | Store in a covered container. |
| 14 | Makes about 36 cookies. |
| 15 | 3 cookies per serving: 126 calories, 1 starch choice, 1 fats choice 16 grams carbohydrate, 2 grams protein, 6 grams fat. |
