Born in 1915, my Aunt Kay wanted to be a home economist, she wanted to teach, she wanted to share her love of all her homemaking skills with others. She was always perfecting a method of making something to make her life easier or tweaking a recipe to get it just right. Many of the time saving housekeeping practices, baking methods and cooking tips I use came from Aunt Kay. She loved all those domestic skills so often not practiced anymore but, the one thing she enjoyed the most was working on, developing and perfecting recipes.
Aunt Kay was a young bride during the depression which helped teach her to economize and make do; many of her recipes are based on principles of cutting back, learning to do without plus at that time, there were no convenience foods so everything was made from scratch. Aunt Kay’s greatest joy was feeding her family and seeing the love in their eyes for her and the work she so willingly did to make their day special.
This butter cookie recipe was one of her favorites and one of ours too.
Aunt Kay’s White Chocolate Cookies
Makes: 4 -5 dozen cookies
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups flour
- White chocolate bars for melting, almond bark bars
- Preheat oven to 350F. Line baking sheets with parchment and set aside.
- In the bowl of a stand mixer, cream butter and sugar well, about 2 – 3 minutes.
- Add vanilla beating to incorporate.
- Add flour ( 1 cup at a time). Mixing only till flour is incorporated.
- Form cookies into small balls, about the size of a walnut, place cookies on parchment lined baking sheets, and flatten with the palm of your hand or a cookie stamp. Or you could dip the cookies with a small ice cream scoop and flatten with the palm of your hand or a cookie stamp.
- Bake at 350 F for 20 – 25 minutes or till golden brown around the edges. Cool completely on wire racks then store at room temperature in air-tight container.
- Melt chocolate in microwave per package directions till spreading consistency. Or use a double boiler to melt chocolate.
- Dip, spread, or drizzle the melted chocolate on the tops of the cookies.
- At this point you can decorate them with seasonal colored sprinkles or add another layer of drizzled dark or milk chocolate.
- Let the chocolate harden at room temperature before storing the cookies in an air tight container.
- For Convection oven bake at 325F for 18-20 minutes
- This dough can also be rolled into logs, chilled and sliced before baking. We like to roll the chilled logs in colored sugar before slicing and baking.
- Cookies can be frozen after baking, but before dipping in chocolate
- This recipe can be doubled.
- Undecorated, this cookie has a buttery shortbread consistency