The last of my papa’s 6 sisters, my great-aunt Arlie, passed away this weekend. She was 94. And I can only conjecture that her long life had something to do with the millions of hours of enjoyment and good karma she doled out with every batch of her famous butter cookies.

I can’t believe I’m giving you this recipe. Paul Bocuse’s recipe isn’t this good. Really, truly, I’ve tested. Promise me if you make them, you will still call them Auntie Arlie’s cookies.

Auntie Arlie’s Butter Cookies

Combine and set aside:
2 cups sifted AP flour
1/8 tsp salt

Cream together:
1/2 lb butter
1/2 cup sugar

Add to butter and sugar mixture:
1 egg
1/4 tsp vanilla

Incorporate, a little at a time, the flour mixture.
Divide and make two logs of dough.
Put into wax paper and refrigerate at least 6 hours.

Slice 1/4 thick and bake in a preheated 350 degree oven for 8 to 10 minutes. But start checking at 6 minutes.

Makes about 3 dozen cookies, depending on how much dough you eat.

I usually quadruple this recipe at holidays. **Watch your oven and don’t let the edges brown–you want them barely , if even, golden. Cookies will bake a bit faster after a few batches. These cookies are so good, I stopped decorating them. Maybe just a single walnut or some ground almonds.

I love drinking boozy coffee with cookies. Either a latte or heavily creamed coffee with a big glug of Madeira and fresh ground cinnamon and cardamom is my all-time favorite. A good cheap bottle of Madeira is essential to my happiness. My favorite is the Broadbent Rainwater Madeira. Soon to be available in Washington through A & B Imports, you can order a bottle for $13 from The Wine House in L.A. by clicking THIS LINK. I highly recommend this website for all your more peculiar needs.