CPS Cafeteria Cookies-Butter & P.B.
Source of Recipe
Chicago Defender, Dec 16-Dec 22, 2009
Those CPS Cafeteria Cookies-Butter & P.B.
Chicago Defender, Dec 16-Dec 22, 2009
by David Blackmon, Chef D's Kitchen
Continuing on with my series of cookies for the holidays. I hope that many of you enjoyed the red velvet cookie in last week's issue. For my next cookie recipes, let me take you back to school. If you went to a Chicago public school you probably know all about those lunchroom cookies. They were legendary!!! They were crisp, delicious and melted in your mouth. Those cafeteria memories are a thing in the past for many of us. Ah, those iron clad lunch ladies back in the day! Modern pre-fabricated food items have replaced the scratch cooking methods used back then. So let's keep those CPS lunchroom cookie memories alive and give these recipes a try.
***Chicago Public Schools Peanut Butter Cookies
1 1/4 pound (5 sticks) butter, softened
2 1/2 cups granulated sugar
1 3/4 cups brown sugar, packed
1 pound peanut butter
3 eggs
5 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Heat oven to 375°F. In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute. In a large bowl, combine flour, baking soda and salt Slowly add flour mixture to butter mixture; stir until well-blended. Using a tablespoon sized ice cream scoop, drop dough onto greased baking sheets. Flatten dough with palm of hand to form 3" circles that are 1/4 inch thick. Using the tines of a fork press the top of the cookies in a cross pattern. Bake cookies for 10-12 minutes or until lightly browned on the bottom. Makes 9 dozen cookies.
***Chicago Public Schools Butter Cookies
Believe it or not I actually have the official recipe for CPS butter cookie, however I was sworn to keep it secret by the lunchroom lady who gave it to me or else I would be cooking my last meal. "Also the recipe yields about 20 dozen cookies. That's a lot of cookies people!!! The mystery was to convert the official recipe to make smaller batches. This recipe comes very close. These butter cookies might be a little more tender than the CPS butter cookies but they're close enough for me.
1 cup softened butter
2/3 cup granulated sugar
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 pinch salt
4 teaspoons sugar (optional)
Heat oven to 350°F. In a large bowl of an electric mixer, beat butter and sugar until light and 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. Or the "CPS traditional" way, flatten cookies using your three fingers to form those peaks and valleys that will remain in shape during baking. Bake until golden brown about 12-15 minutes. Makes about 2 dozen.
Questions or comments? E-mail me: chefljlackmon@sbcglobal.net
Copyright Real Times, Inc. Dec 16-Dec 22, 2009
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