I was at my sister's house one day and helped myself to some cookies she had sitting out on her kitchen counter. (Sisters are allowed to take food from each other without permission. At least, this is my rule of thumb. She's the "good sister" so she'd probably ask for permission first.) They were rather ordinary looking but after I bit into one I just about melted to the floor in delight they were so good.
She told me that I wouldn't believe how easy they were- only four ingredients. They were a recipe that her husband's mother used to make that she got from his school cafeteria when he was growing up. The cookies were made very large and pressed down with three fingers. The recipe has no eggs in it, but a large amount of butter which makes them very tender (and obviously decadently delicious.) Because of the lack of eggs, this makes the perfect cookie for those with egg allergies. And for those of you that are squeamish about eating raw cookie dough- feel free to go town with this raw dough!
*To get the size right I found that one 2 teaspoon cookie scoop with one 1 1/2 tablespoon scoop rolled together made the perfect size cookie. (My type A personality likes consistency.) If you choose to make smaller cookies, adjust the cooking time accordingly. The secret to these cookies is to keep them tender and not over bake them. (Actually, that's my secret to all great cookies... so remember this, folks!) Pull them out of the oven while they still look slightly underdone and let them cool while still on the cookie sheet pan on top of a cooling rack. When the cookies are completely set up and firm, transfer them off the sheet pan onto a cooling rack to continue cooling. If the cookies are still soft, chill them for a few hours in the refrigerator if you'd like them to firm up a little more. Enjoy them chilled or bring them back up to room temperature before serving.
Cafeteria Style Sugar Cookies
2 cups salted butter (that's 4 sticks, don't freak out)
3 1/2 cups flour
1 1/2 cups sugar
2 teaspoons vanilla
1. Preheat oven to 350 degrees F. Cream the butter and sugar together until they are light and fluffy. Add in the vanilla. Gradually add in the flour.
2. Place the large balls* of cookie dough onto a parchment lined sheet pan. Leave enough room because you are going to flatten these with your middle 3 fingers and they will spread slightly.
3. Bake for 10 to 15 minutes. (I bake them for 10, please follow my tips above* for baking these so they remain tender.)
Linked to: Bru Crew Life, Weekend Potluck