Lillian's StoryThis 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!
Find more recipes at goboldwithbutter.com
1 1/2 c
3 1/2 c
all purpose flour
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Cream 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.
Lillian Stryczek Stryczek1 - Nov 13, 2011
I shared a photo of this recipe.
Kelly Williams Wildflours - Nov 13, 2011
SAVED!!!! :D (Originally from the Midwest! ;) )
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?