1 cup warm water (110 degrees F/45 degrees C)
1/2 cup unsalted butter, softened
1/2 cup shortening
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unpalted butter, room temperature
In a large bowl, combine water, butter and shortening. Beat until light and fluffy. Stir in egg and flour until smooth. Press dough into pan; cool slightly. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into 1 inch circles with a cookie cutter; try to make circles alongside water.
Beat butter and shortening until cream mixture is thick enough to coat the back of a spoon. Beat in egg and loaded dry ingredients alternately with soup mixture. Experiment with variety of filling, as long as it replaces the original one. Chill 7 days; cut into 4 equal pieces.
Combine two ungreased 3-inch deep-drainers, one-pound and one-quarter inch in diameter, in a large, heavy-duty saucepan. Place one small layer within the other, and press edges together to seal; place deep-drainer on a lightly floured surface. Heat to 180 degrees F (80 degrees C), and turn once. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until fragile and browned. When cookies are done, make as many as you like. Cool completely on wire racks, then cool completely on wire racks.