Mather High School Butter Cookies Recipes

BEST BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

SENN HIGH SCHOOL CHICAGO BUTTER COOKIES

Steps:

• Cream 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.

CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Mix in vanilla extract.
• Mix in flour gradually.
• Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
• Flatten cookies with the bottom of a glass dipped in sugar if desired.
• Bake until golden brown (approximately 12-15 minutes.
• Makes about 2 dozen.

FAMOUS CHICAGO PUBLIC HIGH SCHOOL BUTTER COOKIES

Steps:

• 1. Cream 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.

MATHER HIGH SCHOOL BUTTER COOKIES

Steps:

• Cream butter, add sugar and beat Add flour a little at a time, then add vanilla (batter will be very thick) Make 9 big balls of cookie dough per ungreased cookie sheet (4 cookie sheets=36 cookies) Place extra sugar on plate for topping Press palm of hand on plate of sugar and then press down to flatten each ball of dough. With fingers spread to form ridges- each cookie should be flattened to approximately 3 inches wide and 1/4 inch thick. Bake 15 minutes or until lightly browned in a preheated 350 degree oven. Do not over bake!