Senn High School Chicago Butter Cookies

Ingredients

• 2 cups unsalted butter, at room temperature
• 1 1/2 cups sugar, plus extra for topping the cookies
• 1/4 teaspoon salt
• 3 1/2 cups all-purpose flour
• 2 teaspoons vanilla extract

Directions

1. 1

   Cream butter with mixer untill light and fuffy.

2. 2

   Add sugar and salt and beat until no longer grainy.

3. 3

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

4. 4

   Mix in vanilla.

5. 5

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

6. 6

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

7. 7

   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. 8

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

9. 9

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