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


  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.

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