Senn High School Chicago Butter Cookies

Method

1. I

   Cream butter with mixer untill light and fuffy.

2. II

   Add sugar and salt and beat until no longer grainy.

3. III

   Gradually add flour a little at a time, beating at low speed untill dough forms.

4. IV

   Mix in vanilla.

5. V

   Form dough into balls, one heaping tablespoon = 1 ball.

6. VI

   Place balls on ungreased cookie sheet spaced widely- about 9 per sheet.

7. VII

   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.

8. VIII

   Bake in preheated 350 degree oven 12-15 minutes, until faintly browned around the egdes.

9. IX

   Gently remove cookies from sheet with a spatula, cool completely on wire racks.