Today's Case:
Akron Ohio School Butter Cookies
On 9/2/2025 6:25 AM, Loretta wrote:
Goodmorning, Ive been looking for a slice and bake butter cookie that they served at my
school during the 70's. Its not the chicago butter cookies. I went to school near Akron Ohio.
Much help would be appreciated. Thank you and have a great day
Loretta
Hello Loretta,
"School near Akron Ohio" is not very helpful. What was the name of the school? Was it a high school or a middle school or an elementary school? What does "near Akron" mean? - If it wasn't in Akron itself, what town was it in? What school district was it part of? You may not know all of these things, but any of them might be the clue that I need. If you don't know, then is there someone else that was your classmate at that school that you can ask?
Phaed
On 9/2/2025 9:34 AM, Loretta wrote:
Coventry, all 3 Turkeyfoot elementary, Erwine middle school, Coventry high school.
Loretta
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Re: Akron Ohio butter cookies
Subject: Re: Akron Ohio butter cookies
From: Phaedrus
Date: 9/2/2025, 10:24 AM
To: Loretta
Hello Loretta,
Sorry, I could not find a butter cookie recipe from any school in Akron, Ohio or any school in the Coventry School District at all or a recipe from any of the schools you name in particular. However, I did find the below recipe, thanks to Google AI. It might be worth a try.
Phaed
Ohio school butter cookies (slice and bake)
This recipe comes from online discussions referencing school and church group cookies
in Ohio and is designed for a soft, rich cookie.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
Optional: Sprinkles or colored sugar for rolling
Instructions:
Cream butter and sugar: In a stand mixer with a paddle attachment, beat the softened butter
and white sugar on medium speed for 3 to 5 minutes, until the mixture is light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla extract until well combined, scraping down
the sides of the bowl as needed.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on
low speed until the dough just comes together. Do not overmix.
Form dough logs: Divide the dough in half and roll each half into a log, about 1 - 1/2 to 2 inches
in diameter. If using sprinkles or colored sugar, roll the logs in the sugar until evenly coated.
Chill dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours, or until
very firm. You can also freeze the logs at this stage for up to three months.
Preheat oven and prepare sheets: Once the dough is firm, preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Slice and bake: Remove the logs from the refrigerator and cut 1/4 - to 1/2 - inch thick slices.
Place the slices about 2 inches apart on the prepared baking sheet.
Bake cookies: Bake for 10 to 12 minutes, until the edges are just set and lightly golden.
For a softer cookie, do not allow the cookies to turn brown.
Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before
transferring them to a wire rack to cool completely.
