Directions

• In a heavy saucepan over medium heat, bring water and butter to a
• boil. Add flour and salt all at once; stir until a smooth ball
• forms. Remove from the heat; let stand for 5 minutes. Add eggs, one
• at a time, beating well after each; beat until smooth. Cut a small
• hole in the corner of pastry or plastic bag; insert round tip. Add
• 1/2 cup batter.
• On a greased baking sheet, pipe 36 2-in.-long S shapes for necks,
• making a small dollop at end of each for heat. Bake at 400° for
• 10 minutes or until golden. Remove to wire racks to cool.
• Drop remaining batter by level tablespoons 2 in. apart onto greased
• baking sheets. With a small icing knife, shape batter into 2-in. x
• 1-1/2-in. teardrops. Bake at 400° for 30-35 minutes or until