Instructions: 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.

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