PUFFS: Bring water to boil in saucepan; add butter; stir until melted. Add flour and salt all at once, stirring vigorously. Cook over low heat, stirring constantly until mixture leaves sides of pan and resembles mashed potatoes, about 3 to 5 minutes. Remove from heat, cool about 1 minute. Add eggs, one at a time, thoroughly beaten with wooden spoon, after each egg until smooth.

Drop heaping tablespoons of mixture 2 inches apart on greased cookie sheet. Shape into rounds with peaks in center. Bake 10 minutes at 450 degrees, reduce heat to 400 degrees and bake 20 to 25 minutes longer. Cool puffs and fill centers with cookie shooter. Sprinkle powdered sugar on top.