1 C sifted flour 1 C boiling water
1/4 tsp salt 4 eggs
1/2 C butter
Sift together flour and salt; set aside. Combine butter and boiling water in saucepan. Cook and stir over low heat until oleo melts. Add flour mixture all at once, and stir vigorously over low heat until mixture forms a ball and leaves the side of the pan.
Remove from heat. Add unbeaten eggs, one at a time, beating well after each addition. Continue beating until a thick dough is formed.
Drop by tablespoonfuls onto an ungreased baking sheet, about 2 inches apart. Bake in a hot oven (425 deg.) about 30 minutes. When cool, cut a slit in the side of each and fill with cream filling. (I cut circle out of the top instead of a slit).
May be filled with sweetened whipped cream, pudding mix or for lunch - fill with tuna, egg salad, etc.
1/4 tsp salt 4 eggs
1/2 C butter
Sift together flour and salt; set aside. Combine butter and boiling water in saucepan. Cook and stir over low heat until oleo melts. Add flour mixture all at once, and stir vigorously over low heat until mixture forms a ball and leaves the side of the pan.
Remove from heat. Add unbeaten eggs, one at a time, beating well after each addition. Continue beating until a thick dough is formed.
Drop by tablespoonfuls onto an ungreased baking sheet, about 2 inches apart. Bake in a hot oven (425 deg.) about 30 minutes. When cool, cut a slit in the side of each and fill with cream filling. (I cut circle out of the top instead of a slit).
May be filled with sweetened whipped cream, pudding mix or for lunch - fill with tuna, egg salad, etc.
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