One more day of vacation and then all three kids go back to school. I really enjoyed this week, having them home and being able to do things with them. It is just so much more relaxing than when they’re in school and there are homework deadlines, different things that are stressing them out, and we’re always running from one event or another. This school year really has gone by very quickly though. Two months from now my eldest will have finished her first year of college and a few weeks later, I will have a senior and a freshman in high school. I’m looking forward to the empty nest when it’s just me and my husband, but I am certainly not wishing it away as I used to. It seems like yesterday they were little.
Rich Butter Cookies were on the menu today. I used my Fannie Farmer Cookbook, Thirteenth Edition, p. 613; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.
Rich Butter Cookies
½ pound butter
1 teaspoon vanilla
2/3 cup sugar
1½ cups flour
½ teaspoon salt
Preheat the oven to 375ºF.
Cream the butter and vanilla. Gradually add the sugar and the eggs and beat well.
Mix the flour and the salt together, add to the first mixture, and blend thoroughly. Arrange by half-teaspoonfuls on cookie sheets, leaving 2 inches between the cookies – they will spread during baking. Flatten them with a knife dipped in cold water.
Bake for about 8 minutes or until lightly browned.
The rating for these cookies is: 2 rolling pins. I really didn’t think they had that much flavor. My husband on the other hand thought they were absolutely delicious. This is just like the fudgy peppermint brownies the other night – I thought they were moist and delicious and he thought they were dry. I don’t know, I’ll never be able to figure that man out.