How To Make Awesome Sugar Cookies!

By Kaleigh Delsanter and Caitlin Mino

How To Make Sugar Cookies!

Ingredients: 3 cups pf all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1 cup of unsalted softened butter, 1 cup of sugar, 1 beaten egg, 1 tablespoon of milk, and powdered sugar for rolling out the dough.
Instructions: Mix together flour, baking powder, and salt. Then put it aside. Put the butter and sugar in a large bowl with electric mixer and mix until it is light in color. Then add the eggs and milk to the combination and mix on low speed. Gradually add flour, and mix until mixture pulls away from the sides of the bowl. Divide the dough in half, wrap in waxed paper and refrigerate for 2 hours. Preheat the oven to 375 degrees F. Sprinkle the surface you will roll out the dough on with baking powder. Remove one pack of wrapped dough from the refrigerator at a time, and sprinkle your rolling pin with baking powdered sugar, then roll out the dough to 1/4 inches thick (not precisely, but close enough if you can.) Move the dough around while frequently checking underneath the rolling pin to see if the dough has stuck. (If you find that the dough has warmed up, then place it under a cold cookie sheet for 10 minutes to chill it.) cut it into whatever shape you want, then place them at least 1 inch apart on your greased cookie sheet. Bake them for 7-9 minutes or until the cookies are just beginning to turn brown around the edges, and rotating the cookie sheet halfway through the time for baking. Let the cookies sit on the cookie sheet for 2 minutes, then put them on a cooling rack. Then you can choose to ice them or not, and store them in an airtight container. (Baking Tip: When you put them in the container, put little bits of bread in with the cookies. It will keep them fresh!)

Some Of The Things You Would Use.

Our Strategies And How We Got Our Answers.

Strategies used: Our knowledge of proportions, division of fractions, and cross-cancelling.
How we got our answers: First, we knew to make sure everything was with 20. Then we put the ingredient over the original amount the recipe serves. Then, we made sure the proportion was always x/20. Then, we used how much we had as the numerator over the original recipe servings and transported it to the new number we had gotten. Then we divided the new number by 20 to get our answers