1/2 c. butter
3 c. boiling water
3 c. instant potato flakes
1 tbsp. sugar
1 2/3 tsp. salt
1 c. dry milk powder
1 1/2 c. flour

Melt butter in boiling water. Pour over mixture of dry potato flakes, sugar, salt, dry milk powder in bowl; mix well. Chill for several hours. Cut in flour thinly with pastry blender. Roll 2 tablespoons at a time on floured surface. Bake on griddle at a time on floured surface. Bake on griddle until light brown on both sides. Cool, spread with butter. Roll to enclose filling. Yield: 4 dozen.