Cream the sugar, salt, and butter together with the back of a wooden spoon until of a regular, crumbly consistency, beat in the egg, and gradually stir in the flour. Knead slightly on a lightly floured board or marble until consistent. Roll walnut-size lumps on board or between the palms of your hands into tapered sausage shapes, place on a lightly buttered flat baking sheet, and slit the length of each sausage shape to about ¼ or ⅓ its depth with the tip of a sharp knife. Leave, covered with a towel, in a warm place for 1 or 2 hours and bake at 350° for about 25 minutes or slightly less, depending on the oven.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.