We are featuring some favorite recipes from members of our Board of Directors and Associate Board! Today we are sharing a recipe for Lunch Room Butter Cookies from Sheila O’Callaghan!

Serves 6

Ingredients

  • 1 cup (2 sticks) softened butter
  • 2½  cup all-purpose flour
  • 1 cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 1 tsp vanilla extract

Directions

  • Preheat Oven to 350
  • Combine dry ingredients in a bowl.  (use a stand mixer if you have one)
  • Beat together vanilla and egg
  • Beat wet ingredients into dry ingredients until ball of dough is formed.
  • Turn dough out onto a board and knead until smooth. 
  • Dough can be formed a few different ways:

SUPER EASY ROLL AND SLICE:

  • form dough into 3 pieces and roll into logs about 8” long
  • wrap in plastic and chill until firm or put in freezer for later
  • remove chilled logs, place on a board and cut into disks about ¼” thick
  • place on a parchment lined baking sheet about ½ inch apart
  • bake in 350 F oven for 10-12 minutes until lightly brown, turn cookie sheets half way through baking time
  • remove from oven and cool on a rack
  • makes about 60 cookies
  • Store in airtight container

THUMB PRINT:

  • Form dough into balls about the size of a walnut
  • Space dough balls onto a parchment lined baking sheet
  • Use your thumb to make a dent in each cookie
  • Fill the dent with jam, or nuts or chocolate, …
  • Bake at 350 F 12-15 minutes until light brown
  • Rotate pans halfway through the cooking time
  • Remove cookies from oven and cool on a rack
  • Makes about 50 cookies
  • Store in airtight container

LUNCH ROOM BUTTER COOKIES:

  • Use a tablespoon to scoop out dough and roll in your hands to form into a ball
  • Place the balls of dough on a parchment lined baking sheet leaving room for the cookie to spread
  • Use your fingers to flatten each ball of dough, letting ridges form on the top of each cookie
  • Bake at 350F 12-15 minutes until cookies are starting to brown
  • Rotate pans half way through the baking time
  • Remove cookies from oven and cool on a rack
  • Makes about 36 cookies
  • Store in airtight container

Cook’s Notes

  • These are BUTTER COOKIES. Don’t make them if you don’t want to use butter
  • Enjoy