Butter Squares spread happiness

RECIPE FINDER

April 08, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Linda Watkins of Knoxville, Tenn., was looking for a recipe for a type of cookie that her grandmother used to make. She called them "old butter cookies." She would take dough cut into squares and put a pat of old butter and some sugar into the center, then fold the corners into the center and bake.

Alice Nulle of Woodstock, Ill., sent in a recipe for what she calls Butter Squares. It sounds just like what Watkins' grandmother used to make except, thankfully, it does not call for old butter. She says the recipe was given to her more than 60 years ago by a friend. Her recipe contained some 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 in my house that next time, I would double the recipe for sure.

Recipe request

* Louise Wolfe of Bend, Ore., is looking for a recipe for a Sour Cream Chocolate Cake that was in a AAA auto club magazine from the early 1970s.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

BUTTER SQUARES

(makes 12 cookies)

1/2 cup unsalted butter, plus 3 tablespoons unsalted butter (divided use)

1 cup flour

1 teaspoon rapid-rise yeast (about 1/2 of a 1/4 -ounce envelope)

1/4 cup milk

6 teaspoons sugar

1 egg, beaten

sugar for dusting

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-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 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.

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

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