原味奶油餅乾

My grandmother used to make butter cookies that tasted exactly like these—simple, rich, and not overly sweet. The crumbly texture holds together just long enough to dunk in coffee without falling apart, which is a win in my book. Gone within a week.

Bought these to keep in the pantry for when company drops by, and they’ve held up perfectly in the tin—still crisp and buttery after two weeks. The classic butter flavor is exactly what the recipe promises, no artificial aftertaste. I’ve already gone through one box on my own.

These have that dense, crumbly texture that only comes from real butter, and the flavor is spot-on traditional. I stored them in a tin and they kept their freshness for over a week without getting stale. Exactly what I was craving.