Famous Chicago public high school butter cookies

Lillian Stryczek Recipe

By Lillian Stryczek Stryczek1

36 cookies
30 Min
40 Min

This is the actual recipe used in the Chicago public schools in the 60's and 70's.(Senn high school ). 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.It will take you back, Enjoy!

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2 c
unsalted butter
1 1/2 c
1/4 tsp
3 1/2 c
all purpose flour
2 tsp
vanilla extract

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Collection: Back to School

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Nov 13, 2011 - Lillian Stryczek shared a photo of this recipe. View photo
Kelly Williams Wildflours
Nov 13, 2011
SAVED!!!! :D (Originally from the Midwest! ;) )
Dec 20, 2011 - Tara Pacheco shared this recipe with discussion group: Local Favorites
Melisa Ostrander Missyo
Dec 12, 2012
I tried this recipe and say it's Family Tested & Approved!
Deborah Mix Deborahericka
Nov 11, 2013
Help, the cookies came out flat. What did I do wrong?
Judy Larson coffeelady39
Dec 19, 2013
Well, I have never tasted these cookies but thought they looked worth trying. Not sure what went wrong, but I did not put the last cup of flour in and they are so hard that you it would take a hammer to break them!!!! I don't think that is the way they are to be. The dough was just crumbs when I tried to put them on the cookie sheet. It must not use nearly all that much flour???
Lillian Stryczek Stryczek1
Jan 2, 2014
Sorry Deborah and Judy but you have to follow the recipe
like it says and use name brand and fresh ingredients
This cookies are awesome i got the recipe from a public
school worker and have been making them ever since
Jan 4, 2014 - Debra Horton shared a photo of this recipe. View photo
Niki Theodoropoulos PinkFrogBakery
Feb 17, 2014
I followed the recipe to the T and they spread way too much, so much so that they look like a pan cookie. I even tried chilling the second half of the dough to reduce the spread, but that didn't help make them look anything like the picture. As a trained pastry chef, I should have trusted my judgment when I thought this wouldn't be enough flour.
I've seen so many versions of this recipe, I am not sure which one is the "real" one as they all claim to be, but I know that this one certainly didn't work for me.
Lillian Stryczek Stryczek1
Feb 24, 2014
Niki I don't know what to tell you everyone in my family makes them and they turn out okay. We have been making this since the 80's when my brother in law who worked in the chicago public schools gave us the recipe. It was also publish in the sun times newspaper years later.
J D djazzi1
Apr 19, 2014
Made these at Christmas and now my family and friends asks for them on every holiday! Followed recipe, had no problems...they are fantastic!!!
Kaci Howard Mommie2myboys
Jun 25, 2014
My family loved these easy to make cookies. My kids' friends loved these and left very few. These were a play date hit.
Jennifer Sanchez Jennifer_Sanchez
Aug 25, 2014
Okay, I had the same issue with the cookie dough getting dry and looking more like pie crust. I fixed this by adding about 1/3 cup of melted coconut oil. They came out perfect!
Jennifer Russell jenny1marie
Sep 5, 2014
I have been eating these cookies since I was in 3rd grade early 80's loved them then and the kids love them now. Great treat
Di Willis Mz_Di
Sep 10, 2014
I had the same problem with the cookie spreading. But the trick to it is to firmly pack your flour when measuring to assure correct amount. No more spreading out or too thin, and my cookies were perfect like when i was in grade school! Didn't even press my three fingers in sugar. (more buttery flavor than sugary for me) Hope that helps.