1) 1 pound (less 1/4 cup) butter, softened
2) 8 eggs
3) 3 1/2 cups flour
4) 1 t salt
Cream 1) till light and fluffy.
Add 2) one at a time, beating after each addition.
Add 3) and 4)
Chill minimum 1/2 hour.
Boil a large pot of water.
Roll small bits of dough into 1 inch balls.
Coat hands in veg oil to keep from sticking.
Boil about 6 min, remove from water to drain on paper towels.
Cut several in 1/2 to check for doneness. Middle should not be runny.
Freeze on cookie sheet for 45 min. Pack into Tupperware.
