Walk-To-School Cookies


“A balanced diet is a cookie in each hand!”

Recently I came across a small stack of recipe cards, held together with a piece of string, in a box of kitchen utensils that had belonged to my late mother.  One that immediately caught my eye was a piece of yellowing paper that had been cut from a sack of sugar and glued to the recipe card.  I don’t remember my mother ever baking these cookies so I am guessing the recipe had either been given to her by a friend or perhaps it had belonged to one of my grandmothers.


Regardless of its origin, I just had to try out the recipe.  I followed the recipe exactly for the first batch of cookies and I was not impressed with the results.  They were a little undercooked & doughy and sprinkling them with powdered sugar just made them too sweet for my taste.  In the end, I increased the oven temp & the cooking time and omitted the powdered sugar altogether.  This time the results were so good that I decided to publish the recipe!

Yield: 48 cookies,  Oven Temp: 350-degrees F,  Bake Time: 15 minutes


2 cups butter, melted

1 cup sugar

4 cups all-purpose flour

1 tsp vanilla

1/2 cup powdered sugar (optional)


  1. Pre-heat oven to 350-degrees
  2. In a large bowl, mix the first four ingredients. Once well mixed, transfer the dough to a sheet of wax paper.
  3. Shape the dough into several long rolls and wrap them in wax paper.
  4. Refrigerate the rolls for at least 1 hour
  5. Remove the wax paper and place a roll on a cutting board. Slice the roll into 1/2″ cookies and place them on a non-stick cookie sheet.
  6. Bake at 350-degrees for 15 minutes.
  7. Remove the cookie sheet and let the cookies cool for 10-20 minutes. If desired, sprinkle the cookies with powdered sugar just after they come out of the oven.


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