A recipe for cookies that are supposed to be similar to the ones they used to serve in Chicago public schools.
**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 1/2 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.