A recipe for cookies that are supposed to be similar to the ones they used to serve in Chicago public schools.
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
**If using unsalted butter, add ¾ teaspoon of salt when you whip the butter and sugar. For the flour, I used two (5 oz weight/140 grams each) cups (280 grams total or 140 grams per cup). Since flour weight 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.
Also, I recommend you add the flour gradually. Start with 1 ½ cup and then add the flour a few tablespoons at a time stirring until the dough is just firm enough to be shaped into a ball.
Use the best butter you can get find. The Danish butter is good, but KerryGold works really well too and gives the cookies a yellow hue.