Lunchroom Butter Cookies Food

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

LUNCHROOM BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees F. Using real butter at room temperature, mix the butter and sugar together. Add the vanilla.
• Add the flour one cup at a time, mixing well after each addition.
• Measure a spoonful of dough and roll into balls and place on a cookie sheet.
• Flatten cookies with a fork dipped in flour. Bake 10-15 minutes or until just golden brown.
• Sprinkle with granulated sugar. Cool on rack.

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Use a very large mixing bowl and cream together shortening, butter and both sugars.
• Beat in eggs.
• Beat in peanut butter.
• Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
• You may need to use hands as dough gets very stiff.
• Drop them by tbsp on to ungreased cookie sheets.
• Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
• Makes about 100 cookies.

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.