I saw this recipe about Chicago Public School Cookies, that were served back in the 60's.
My Husband went to school in Chicago, until he was 9, which was still in the 40's, so he never had them. Too bad, because they look so good.
In spite of that, I made them on an off dinner day. In other words we were just eating leftovers that evening.
So how did they come out?
The result was: Yummy.
Makes about 2 dozen
1 pound unsalted butter, softened
1 cup granulated sugar
2 tablespoons vanilla paste (you can sub extract if you like)
½ teaspoon fine sea salt
4 cups all-purpose flour
1. Heat oven to 375° and prepare 2 large sheet pans with parchment paper.
2. In the bowl of your stand mixer beat the butter and sugar with the paddle attachment until light and fluffy. Add the vanilla and blend in. Mix the salt into the flour, then add to the mixer and beat on medium until combined.
3. Using a large ice cream scoop or a large spoon, make balls of dough about the size of a small tangerine and place two inches apart on your cookie sheets. Using three fingers, press down on top of the dough to flatten, leaving the finger marks on the cookie. Place the cookies on their sheet into the fridge and chill for at least an hour. Bake 15-18 minutes until lightly golden brown on the edges. Cool completely on a rack on the pan then transfer to an airtight container for up to a week or freeze for up to three months.
Want to store for fresh-baked at another time? Freeze the prepped cookies in a single layer on a sheet pan, and then transfer to a zip top bag. Bake from frozen, adding a few minutes to the baking time.
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