Memphis City School Butter Cookies Recipes

CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES

Chicago Public School Cafeteria Butter Cookies image

I used to love the butter cookies they sold in my high school cafeteria. I've been looking for the recipe and this comes very close (if my poor old memory serves me right). These might be a little more tender than the CPS butter cookies but they're close enough for me!

Provided by Chicagopm

Categories Dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 7

Ingredients

1 cup softened butter
2/3 cup granulated sugar
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 pinch salt
4 teaspoons sugar (optional)

Steps:

Preheat oven to 350 degrees.
Cream butter and sugar until fluffy.
Mix in vanilla extract.
Mix in flour gradually.
Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
Flatten cookies with the bottom of a glass dipped in sugar if desired.
Bake until golden brown (approximately 12-15 minutes.
Makes about 2 dozen.

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

School Cafeteria Peanut Butter Cookies image

The best sublime peanut butter cookies ever! Relive the best part of the school cafeteria without having to go back to school. This large batch is best suited for institutional cooking using a 40 to 60 quart mixer. Dough may be stored in buckets for up to a week, and baked fresh daily.

Provided by SCHETTIGGIRL

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 22m

Yield 300

Number Of Ingredients 8

Ingredients

10 pounds shortening
10 pounds white sugar
8 pounds brown sugar
40 eggs
10 pounds peanut butter
14 pounds all-purpose flour
¾ cup baking soda
5 teaspoons salt

Steps:

Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.

Nutrition Facts : Calories 414 calories, Carbohydrate 46.2 g, Cholesterol 24.8 mg, Fat 23.6 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 270.6 mg, Sugar 28.4 g

SENN HIGH SCHOOL CHICAGO BUTTER COOKIES

Senn High School Chicago Butter Cookies image

This is the actual recipe used in the Chicago public schools, my Mom was the manager in the cafeteria for many years. This recipe was also published in a Chicago newspaper as one of the favorites. The cookie has a wonderful butter flavor and very delicate texture. Have one with a little carton of milk and you will feel young again. Enjoy!

Provided by red white kitchen

Categories Dessert

Time 42m

Yield 36 cookies

Number Of Ingredients 5

Ingredients

2 cups unsalted butter, at room temperature
1 1/2 cups sugar, plus extra for topping the cookies
1/4 teaspoon salt
3 1/2 cups all-purpose flour
2 teaspoons vanilla extract

Steps:

Cream butter with mixer untill light and fuffy.
Add sugar and salt and beat until no longer grainy.
Gradually add flour a little at a time, beating at low speed untill dough forms.
Mix in vanilla.
Form dough into balls, one heaping tablespoon = 1 ball.
Place balls on ungreased cookie sheet spaced widely- about 9 per sheet.
Put 1/4 cup of sugar on saucer. Press first 3 fingers into sugar, then press down on ball to flatten to a 3 inch circle wide and 1/4 to 1/2 inch thick.
Bake in preheated 350 degree oven 12-15 minutes, until faintly browned around the egdes.
Gently remove cookies from sheet with a spatula, cool completely on wire racks.

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