YOU SAID:

In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. For topping, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. Drop a rounded tablespoonful of topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.

INTO JAPANESE

小さなボウルに小麦粉、砂糖、塩を混ぜる。混合物が粗いパン粉に似るまでバターで切る。水とバニラを混ぜる。生地がボールを形成するまでフォークで投げながら、徐々にパン粉を加えます。軽くひらめいた表面で、生地を1/16インチまで広げます。厚さ2〜1/2インチのフライパンで切る。ラウンドクッキーカッター。油を塗っていないパンの上に置く

BACK INTO ENGLISH

Mix flour, sugar and salt in a small bowl. Cut with butter until the mixture resembles a coarse crumb. Mix water and vanilla. Gradually add the crumbs while throwing with a fork until the dough forms a ball. Spread the dough to 1/16 inch with a light and light surface. Thickness 2 to 1

INTO JAPANESE

小鉢で小麦粉、砂糖、塩を混ぜる。混合物が粗いパン粉に似るまでバターで切ります。水とバニラを混ぜる。生地がボールになるまでフォークで投げながらパン粉を徐々に加えます。軽くて軽い表面で生地を1/16インチに広げます。厚さ2〜1

BACK INTO ENGLISH

Mix flour, sugar and salt in a small bowl. Cut in butter until the mixture resembles a coarse crumb. Mix water and vanilla. Gradually add bread crumbs while throwing with a fork until the dough is a ball. Spread the dough to 1/16 inch with a light and light surface. Thickness 2 to 1

INTO JAPANESE

小鉢で小麦粉、砂糖、塩を混ぜる。混合物が粗いパン粉に似るまでバターで切る。水とバニラを混ぜる。生地がボールになるまでフォークで投げながらパン粉を徐々に加えます。軽くて軽い表面で生地を1/16インチに広げます。厚さ2〜1

BACK INTO ENGLISH

Mix flour, sugar and salt in a small bowl. Cut with butter until the mixture resembles a coarse crumb. Mix water and vanilla. Gradually add bread crumbs while throwing with a fork until the dough is a ball. Spread the dough to 1/16 inch with a light and light surface. Thickness 2 to 1

INTO JAPANESE

小鉢で小麦粉、砂糖、塩を混ぜる。混合物が粗いパン粉に似るまでバターで切ります。水とバニラを混ぜる。生地がボールになるまでフォークで投げながらパン粉を徐々に加えます。軽くて軽い表面で生地を1/16インチに広げます。厚さ2〜1

BACK INTO ENGLISH

Mix flour, sugar and salt in a small bowl. Cut in butter until the mixture resembles a coarse crumb. Mix water and vanilla. Gradually add bread crumbs while throwing with a fork until the dough is a ball. Spread the dough to 1/16 inch with a light and light surface. Thickness 2 to 1

INTO JAPANESE

小鉢で小麦粉、砂糖、塩を混ぜる。混合物が粗いパン粉に似るまでバターで切る。水とバニラを混ぜる。生地がボールになるまでフォークで投げながらパン粉を徐々に加えます。軽くて軽い表面で生地を1/16インチに広げます。厚さ2〜1

BACK INTO ENGLISH

Mix flour, sugar and salt in a small bowl. Cut with butter until the mixture resembles a coarse crumb. Mix water and vanilla. Gradually add bread crumbs while throwing with a fork until the dough is a ball. Spread the dough to 1/16 inch with a light and light surface. Thickness 2 to 1