Best 3 Memphis City School Butter Cookies Recipes
If you're seeking a delectable treat that evokes cherished memories of childhood, look no further than the Memphis City School Butter Cookies. These classic cookies, often fondly remembered by those who grew up in and around Memphis, Tennessee, have stood the test of time and continue to delight taste buds with their irresistible charm. With their simple yet delightful flavor profile, these cookies are perfect for indulging in as a midday snack, sharing with loved ones, or enjoying during special occasions. So, prepare to embark on a culinary journey as we explore the best recipes for Memphis City School Butter Cookies, guaranteeing a taste of nostalgia and sheer deliciousness.
Let's cook with our recipes!
CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES
I used to love the butter cookies they sold in my high school cafeteria. I've been looking for the recipe and this comes very close (if my poor old memory serves me right). These might be a little more tender than the CPS butter cookies but they're close enough for me!
Provided by Chicagopm
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 7
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.
SCHOOL CAFETERIA PEANUT BUTTER COOKIES
The best sublime peanut butter cookies ever! Relive the best part of the school cafeteria without having to go back to school. This large batch is best suited for institutional cooking using a 40 to 60 quart mixer. Dough may be stored in buckets for up to a week, and baked fresh daily.
Provided by SCHETTIGGIRL
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 300
Number Of Ingredients 8
Steps:
- Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
- Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
- Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.
Nutrition Facts : Calories 414 calories, Carbohydrate 46.2 g, Cholesterol 24.8 mg, Fat 23.6 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 5.6 g, Sodium 270.6 mg, Sugar 28.4 g
SENN HIGH SCHOOL CHICAGO BUTTER COOKIES
This is the actual recipe used in the Chicago public schools, my Mom was the manager in the cafeteria for many years. This recipe was also published in a Chicago newspaper as one of the favorites. The cookie has a wonderful butter flavor and very delicate texture. Have one with a little carton of milk and you will feel young again. Enjoy!
Provided by red white kitchen
Categories Dessert
Time 42m
Yield 36 cookies
Number Of Ingredients 5
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.
Tips:
- Use softened butter: Softened butter is easier to mix and will help the cookies turn out light and fluffy. To soften butter, leave it out at room temperature for about 30 minutes before baking.
- Cream the butter and sugar together until light and fluffy: This step is important for creating a smooth, even dough. Cream the butter and sugar together for at least 2-3 minutes, or until the mixture is light and fluffy.
- Gradually add the flour: To prevent the dough from becoming tough, add the flour gradually, one cup at a time. Mix the flour in until it is just incorporated, being careful not to overmix.
- Chill the dough before baking: Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much. Chill the dough for at least 30 minutes before baking.
- Bake the cookies until the edges are just beginning to brown: The cookies are done baking when the edges are just beginning to brown. Be careful not to overbake the cookies, as they will become dry and crumbly.
Conclusion:
These Memphis City School butter cookies are a classic recipe that is sure to please everyone. They are light, fluffy, and buttery, with a hint of vanilla. Follow the tips above to make sure your cookies turn out perfect every time.
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