The recipe intrigued me because there are no eggs, and I'm always keeping an eye out for treats my nephew with the egg allergy can enjoy.
Although I didn't find the taste of these cookies to be anything exceptional, they were probably the easiest cookies I've ever had to roll.
Chicago Public School Butter Cookies
1 cup (2 sticks) butter, softened
2/3 cup sugar
2 cups plus 2 tablespoons flour
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Cream butter and sugar until fluffy. Add vanilla extract. Gradually add in flour. Roll dough into 1-inch balls. Place on ungreased cookie sheet and flatten with three fingers.
This will make the nice set of ridges the Chicago public school butter cookies are known for.
Bake until golden brown (about 12-15 minutes).
(You can see from the top photo that I sprinkled them with a little colored sugar before baking because I was making them for the holidays.)
Yields: 2 dozen