As soon as I read an article about these cookies, I was obsessed. 😉
Although named butter cookies, I would describe them as shortbread cookies. According to The Chicago Tribune, these fantastic cookies were the standout item served by the Chicago Public Schools from the 1960’s to the 1980’s. Now described as a “cult classic,” easily identified by the three-finger press on top of the dough, Crockett Cookies updated the original recipe by incorporating vanilla bean paste and sea salt.
The recipe was adapted from crockettcookies.com, via myrecipes.com and The Chicago Tribune. I modified the proportions and size, using a cookie scoop to ration the dough. I also baked the cookies in a convection oven. Crockett Cookies sells them (as well as a peanut butter version) in grocery and specialty stores throughout the Chicagoland area- genius.
They have quickly climbed the ranks to be one of my husband’s absolute favorites- tied with Tutu’s! 🙂 The texture is perfect- crispy on the edges and tender and crumbly in the center. Crazy easy and absolutely delicious.
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon vanilla bean paste (can substitute vanilla extract)
- 1/4 teaspoon fine sea salt
- 2 cups all-purpose flour
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the vanilla bean paste and mix to blend.
- Mix the salt into the flour, then add to the mixer and beat on medium until combined.
- Using a 1 1/2 tablespoon cookie scoop, make balls of dough and place on a cookie sheet lined with plastic wrap or parchment paper.
- Using three fingers, press down on top of the dough to flatten, leaving the finger marks on the cookie. Place the cookies in the fridge and chill for at least an hour.
- Preheat an oven to 375° and prepare 2 large rimmed sheet pans with parchment paper. (I set my oven to convection.)
- Bake 12 minutes, on convection, or up to 15 to 18 minutes in a standard oven, until lightly golden brown on the edges. Rotate the pans halfway through the baking time.
- Cool completely on a rack on the pan then transfer to an airtight container for up to a week or freeze for up to three months.
Note: To bake at a later date, the prepped cookies can be frozen in a single layer on a sheet pan, and then transfered to a zip top bag. Bake from frozen, adding a few minutes to the baking time.