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Ingredients
- 2 cups butter
- 4 cups flour, all-purpose
- 1/2 cup water
- 1 x sugar granulated
Method
- 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 375F (190C).
- 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.
