Butter Squares spread happiness
By Julie Rothman
Special to The Baltimore Sun
Linda Watkins of Knoxville, Tenn., was looking for a recipe for a cookie that her grandmother used to make. She called them "old butter cookies."
She would cut the dough into squares and put a pat of old butter and some sugar into the center, then fold the corners into the middle and bake.
Alice Nulle of Woodstock, Ill., sent in a recipe for what she calls "Butter Squares." It sounds like what Watkins' grandmother made except, thankfully, it does not call for old butter.
Nulle says the recipe was given to her more than 60 years ago by a friend. Her recipe contained old terms and measurements that required some interpretation and, unfortunately, it made only a dozen cookies.
But they were absolutely melt-in-your-mouth delicious. They were gobbled up so fast that next time, I would double the recipe for sure.
BUTTER SQUARES
Mix butter and flour as for a pie to form large crumbs. Dissolve yeast in warm (120 degree) milk; add to the butter-and-flour mixture. Mix together to form dough. Turn out onto floured surface and roll dough to 1/8-inch thickness.
Cut into 3-inch-by-3-inch squares. Transfer squares to a parchment-lined baking sheet. In the center of each square, put 1/2 teaspoon sugar and 1/2 teaspoon butter. Fold in corners and seal gently with fingers. Let stand for 1 hour to 1 1/4 hours.
Brush each square with egg and sprinkle with sugar. Bake in a preheated 400-degree oven for 10 to 12 minutes or until golden brown.
Makes 12 cookies.
Per cookie: 148 calories, 2 grams protein, 11 grams fat, 7 grams saturated fat, 10 grams carbohydrate, trace fiber, 46 milligrams cholesterol, 10 milligrams sodium.
