|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Regular all purpose flour||1 Cup (16 tbs), sifted|
Preheat oven to 400°F.
In saucepan over high heat, melt butter with boiling water, stirring occasionally.
Turn heat low; add salt and flour at once; stir vigorously until mixture leaves sides of pan in smooth ball.
Immediately remove from heat; add eggs, one at a time, beating until smooth after each addition.
Then beat until mixture has satinlike sheen.
Drop by tablespoons, 3 inches apart, on greased cookie sheet, shaping each into mound that points up in center.
Bake 50 minutes or until golden; cool on rack.
To serve: Slice off tops: fill with ice cream or sweetened whipped cream flavored with vanilla.
Replace tops; sprinkle with confectioners' sugar; top with Hot Butterscotch Sauce.