“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)
- Pre-heat oven to 350-degrees
- In a large bowl, mix the first four ingredients. Once well mixed, transfer the dough to a sheet of wax paper.
- Shape the dough into several long rolls and wrap them in wax paper.
- Refrigerate the rolls for at least 1 hour
- 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.
- Bake at 350-degrees for 15 minutes.
- 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.