Instructions

Place the water, salt, sugar and glycerin in a non-stick saucepan and bring to a boil. Reduce heat to medium and continue to cook for 5 minutes. Set aside to cool for 10 minutes, then add to flour in large glass bowl and stir until mixture holds together.

When dough is cool enough to handle, turn out onto counter and knead for several minutes until smooth and elastic. If too dry, add small amount of water; if too moist, add flour. Salt dough should be fairly stiff so it will hold its shape, but should not be too dry.

Store in a plastic bag and refrigerate until ready to use. Dough can be kept for 3 days. If it becomes sticky, add small amounts of flour to bring it back to the correct consistency.

Form dough into balls and press with cookie stamp, then cut out around design with knife or use a cookie cutter. Transfer to cookie sheet. Bake in a 225 degree oven. Higher temperature will cause overbrowning.