I pulled out two old recipes from my childhood and I made
them: Dutch Butter and Janet’s Valentine
Cookies. All kinds of memories came
back. The smell of the butter cookies
baking is as phenomenal
now as it was 40 years ago when my mother baked them to
send to my father in Thailand. As for
Janet, I am unaware of who she was or is.
That is just the name of the delicious cookie!
Many years have passed since then which have left me with
more memories and only two people in the household…to eat the cookies. Here are a few tips I would
recommend. First, never make a full
batch. It will only make you fatter
faster. I made only on half to a quarter
of a batch. That was enough weight gain
for one week.
Second, do not roll out
cookies unless you really really need a shape.
It is messy and time consuming. Instead,
I like using the cookie dough scoop I got from my sister-in-law many years
ago. It gives me a very nice even
shape. I then smash the round ball of
dough flat with the bottom of a measuring cup that has been coated in
sugar. It works great.
To show you how old these recipes are, I have included the recipe
card for both. Janet’s, I made as a
teenager. The butter cookie card was
written by my sister for me. In case you have difficulty reading the recipes in the
pictures, I have included them below.
Enjoy!
Dutch Butter Cookies
1 pound
butter
1 ½ cups
sugar
5 cups flour
Mix. Bake at 3500 oven until just
before the cookies starts to yellow, about 15 minutes.
Janet’s Valentine Cookies
1 cup butter
2 cups sugar
3 eggs
2 teaspoons
vanilla
2
tablespoons milk
5 cups flour
3 teaspoons
baking powder
1 teaspoon
salt
Cream butter
and sugar. Add eggs, vanilla and
milk. Mix in dry ingredients. Chill dough ½ hour to 45 minutes. Roll to ¼ inch
thick. Cut into shakes. Bake at 3750 for about 10 minutes.
