If you grew up in Chicago and attended a CPS school then you are more than likely familiar with the classic CPS lunchroom butter cookies that …
- Makes 18 serving .
- 1 c. salted butter, softened
- 1/2 c. sugar
- 1 tbsp. vanilla extract
- 2 c. all-purpose flour
- Preheat oven to 375° and line two baking sheets with parchment paper or silicone liners.
- Add the butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy.
- Scrape down the sides of the bowl and stir in the vanilla. In three batches stir in the flour and mix just until combined.
- Scoop out the dough with a 1 oz. scoop or use a tablespoon to scoop the dough. Roll into balls quickly as the more you handle the dough the more the butter melts. Place on the prepared baking sheets and using your three middle fingers press the dough down so that the edges are about 1/4″ thick.
- Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown. Let the cookies cool on the pans for 5minutes and then move to a wire rack to finish cooling.
There is a lot of butter in these cookies the more you handle the dough the more it melts. That is why I prefer to use a scoop over rolling. If that’s not an option for you just do a very quick roll of the dough in your hands.
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