My husband is an Isaac Litton High School fanatic. Even though the school has been closed (1971) for years, the former students remain incredibly loyal. He has another good reason to love Litton - his father was the band director of the famous Marching One Hundred Plus, the band that marched in the Rose Bowl Parade (1964). Sammy was the drum major that year which I suspect may also have had something to do with cute majorettes in short skirts, but have no confirming proof. The point of this story is that my friend Patsy, knowing about the Litton connection, shared a recipe someone had given her years ago for Litton Cookies.
While my husband isn’t sure he remembers this particular cookie, he remembers lots of fund-raising bake sales and fruitcake sales, I’m betting this was a favorite. It certainly is now! Litton Cookies are a perfect little butter cookie, sort of like the tea cakes my grandmother used to always have on hand in her cookie jar. The ingredients are simple, butter, sugar, flour, vanilla and a pinch of salt. There is no baking powder, no egg, and not a drop of milk, but somehow it just works to make a perfectly crisp light cookie that is irresistible. The dough mixes up in a flash and you simply roll teaspoon size balls and bake for ten minutes. This cookie seemed ripe for experimentation, like a little ginger or some cardamom. I gave it a shot, but don’t bother - it’s a pretty excellent cookie just the way it is. I only altered the recipe to have exact measurements, so even though the old recipe card is pictured, my recipe is included for those of us who don’t quite know what to do with open-ended directions. This is such a delightful little cookie – perfect with a scoop of ice cream on a hot day or a cup of tea on a chilly afternoon. Plus, who doesn’t love a cookie with a history. You’ll want to add this one to your cookie recipe collection and make them soon. Enjoy!
Ingredients
1 cup (2 sticks) butter – softened (can soften in the microwave for 10 seconds)
1 cup sugar
2 cups flour
1 tsp vanilla
1/8 tsp salt
Directions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, or spray with cooking spray.
With an electric mixer or by hand, cream butter and sugar.
Add vanilla and salt, and mix in flour one cup at a time.
Roll dough into small balls a teaspoon at a time and place on prepared baking sheet.
Bake 10 minutes or until barely browning on the bottom.
Keeps well in an air-tight container.
For more about Isaac Litton High School click this link
