Added Note: The second time I made these (pictured) they spread out less so that the ones that went into the oven
in a ball shape came out rounded like a doughball whereas the ones that I fashioned into a disk came out in the more traditional cookie shape.
But instead of pressing them down into that distinctive criss - cross pattern with a fork, bake at 375 degrees
Fahrenheit in this ball shape for 8 minutes (two fewer minutes than you'd usually bake them).
I found that if you pour water directly into the tang bottle and then close it up and forget about it for two weeks, you can later extract it as tangball paste easily, and it stays
in a ball shape MUCH longer than making them on the fly.
Heat the mixture to a high heat and simmer for about two minutes or until thickened so that it is firm enough to scoop out
in ball shapes.
The same stuff eclairs are made of, but
in a ball shape (cough, flattish lumpy shape).
Came out hard and did not flatten as the picture shows (stayed
in a ball shape).
The dough should be
in a ball shape but still slightly sticky.
This year I bought a «kissing ball» (kind of like a wreath but
in a ball shape) and hung it in the front hallway well out of reach of any kitteny claws.
We alternately flatten them a bit with our fingers or just leave
them in the ball shape.
Heat the mixture to a high heat and simmer for about two minutes or until thickened so that it is firm enough to scoop out
in ball shapes.
Since it comes
in a ball shape, it can be used for a game of fetch, but it does not have to be used this way.