Snack Cream Puffs (Helen Maskell)

Bring to boil: c. water; c. butter Add: c. flour; t. salt Cook over medium heat until mixture forms a ball, leaving both sides of pan. Remove from heat.

Add: 2 eggs, one at a time, beating until smooth and glossy. Drop by teaspoonfuls on greased cookie sheets. Bake @ 425 for 13-17 minutes. Cool. Split & fill. Makes 55 mini cream puffs. Dough may be covered & stored in refrigerator up to 3 days.