1. 1 cup cornmeal
2. 1/2 tsp dill weed
3. 1/2 tsp garlic salt
4. 3/4 cup boiling water
5. 2 Tbs butter or margarine

Directions:

1. Combine cornmeal, dill weed and garlic salt in bowl; add water and butter, mix thoroughly. Drop 2 inches apart onto greased cookie sheets by rounded 1/2 teaspoonfuls.
2. Spread each to about 1/16 inch thickness with small spatula. Sprinkle with salt if desired.
3. Bake in preheated oven 425F for 7-8 minutes.