Monday, February 20, 2017

The Real Chicago Public School Butter Cookie & Peanut Butter Cookie Recipes.

CPS Butter Cookie Recipe

1 cup = (2 sticks OR ½ lb) softened butter

⅔ cup granulated sugar

2 cups plus 2 tablespoons all-purpose flour

2 teaspoons real vanilla extract

1 pinch salt

4 teaspoons sugar (for direction #6)

1) Preheat oven to 350°F.

2) Cream butter and sugar until fluffy.

3) Mix in vanilla extract.

4) Mix in flour gradually.

5) Using a small cookie scoop, roll dough into balls and slightly flatten on an non-greased cookie sheets.

6) Flatten cookies with the bottom of a glass dipped in sugar if desired.

7) To get the ridges: With one hand, spread your fingers out place it on the raw cookie dough and bring your fingers together. Repeat for each cookie.

8) Bake until golden brown (approximately 12-15 minutes.)

Makes about 2 dozen cookies
Suggestion: Double the recipe - you'll knock down 24 cookies easily with 2 big glasses of milk.

CPS Peanut Butter Cookies

2½ cups = (5 sticks OR 1 and 1/4 lbs.) softened butter

2½ cups granulated sugar

1¾ cups brown sugar, packed

1 pound peanut butter

3 eggs

5½ cups flour

½ teaspoon baking soda

¾ teaspoon salt

1) Heat oven to 375°F.

2) In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.

3) In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.

4) Drop dough by heaping tablespoons onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are ¼ inch thick.

5) Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.

Makes about 9 dozen cookies.