Lunchbreak: Old school butter cookies

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Stephanie Hart

Brown Sugar Bakery
328 E. 75th Street
(773) 224-6262

Taste of Black Chicago
August 19
2:00 p.m. - 8:00 p.m.
7351 S. Stony Island

Black Chicago Eats presents Everybody Eats Foodie Awards
August 25
6:00 p.m. - 9:00 p.m.
Salaam Restaurant and Bakery
700 West 79th Street

For tickets:


CPS Butter Cookie

1 pound salted butter, at room temperature
1 1/2 cups of sugar, plus extra for topping the cookies
3 1/2 cups of all-purpose flour
2 Tbs vanilla extract

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Mix in vanilla extract. Mix in flour gradually. Roll dough into balls using heaping tablespoons of dough. Place on baking sheet, about 9 per pan. Using your first three fingers in a w position, press down on the cookies until they are about 1/4 inch thick. Bake at 350 for about 12 to 15 minutes till other edges are brown.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.