CHICAGO PUBLIC SCHOOL BUTTER COOKIES

By KimberlyB

Ingredients

• 2 sticks (230 grams) good salted butter, at cool room temperature **
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour (280 grams/10 oz)
• 2 more tablespoons flour (optional, only if needed)

Details

Preparation time 10mins
Cooking time 22mins
Adapted from cookiemadness.net

Preparation

Step 1

1. Preheat oven to 350 degrees and have ready an ungreased or Silpat lined baking sheet.
2. With an electric mixer, beat the butter and sugar for about 5 minutes, scraping bowl often, until very light and fluffy. Beat in vanilla and scrape sides of bowl again.
3. Gradually stir in flour, ½ cup at a time, until a soft dough forms.
4. Using a generously rounded tablespoon, scoop up dough and shape into 24 balls. At this point you can bake the dough or chill it until ready to bake.
5. Arrange the dough balls on baking sheets spacing about 2 ½ inches apart. Dampen fingers and press index, middle and ring fingers into each dough ball to make indentations and flatten.
6. Bake for 12 minutes or until lightly browned around the edges. Carefully transfer to a cooling rack and let cool completely.
NOTES
**If using unsalted butter, add ¾ teaspoon of salt when you whip the butter and sugar. For the flour, I used to 5 oz cups (280 grams). Since flour weigh varies cup for cup, I recommend weighing. If you don’t have a scale, go by the consistency of the dough. It should be a nice, workable consistency neither dry nor requiring refrigeration.