Snicker doodles Inc.
made by: Sammy Wong, Gianna Uber, and Leah Terrasi
Best Snickerdoodles around.
Our bakery sells the best Snickerdoodles around
1/2 cup of salted butter, softened
1/2 cup vegetable shortining
1 1/2 cups + 2 teaspoons sugar
2 medium eggs
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
Ratio for One Serving:
0.01666667 cups of butter
0.01666667 cups veggie shortening
0.03125 c. + tbsp. sugar
0.041666667 of egg
0.057291667 c. flour
0.041666667 tsp. cream of tartar
0.020833333 tsp. baking soda
0.005208333 tsp. salt
0.041666667 tbsp. ground cinnamon
Proportion for 30 servings:
0.01666667/1 = x/30 butter
0.10416667/1 = x/30 veggie shortining
0.03125/1 = x/30 sugar
0.041666667/1 = x/30 egg
0.057291667/1 = x/30 Flour
0.041666667/1= x/30 cream of tartar
0.020833333/1=x/30 baking soda
0.005208333/1=x/30 salt
0.041666667/1=x/30 ground cinnamon
Work to solve problem:
0.01666667 x 30 = 1x x = 0.3125x butter
0.01666667 x 30 = 1x x = 0.3125x veggie shortining0.03125 x 30 = 1 x x = 0.9375x sugar
0.041666667 x 30 = 1x x= 1.25x eggs
0.057291667 x 30 = 1x x = 1.71875x flour
0.041666667 x 30 = 1x x = 1.25x cream of tartar
0.020833333 x 30 = 1x x= 0.15625x baking soda
0.005208333 x 30 = 1x x= 0.15625x salt
0.041666667 x 30 = 1x x= 1.25x ground cinnimon
Round to nearest half:
1/3 cups butter
1/3 cups veggie shortining
3/4 cups sugar
1 egg
2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 tablespoons ground cinnimon
Recipe for 30 servings:
1/3 cups butter
1/3 cups veggie shortining
3/4 cups sugar
1 egg
2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 tablespoons ground cinnimon
Math skills we used:
" We used fractions, decimals, and proportions. We multiplied and divided the recipe ingridents so the recipe could serve 30 instead of 48 snicker doodles." - Sammy, Leah, and Gianna.
Directions on how to make cookies:
Preheat oven to 400
In a large bowl, combine butter, shortening, 1 1/2 c. sugar, and eggs and mix thoroughly with electric mixer on medium speed until creamy and well combined. 1 to 2 minutes sit. sift together flour, cream of tartar, baking soda, and salt and stir into shortening mix.
In small bowl, stir together 2 tbsp. sugar with cinnamon.
shape dough into 1 1/2 balls ( 1 tbsp. each), and roll each ball in cinnamon-sugar. Arrange the dough balls 2 inch. apart on ungreased cookie sheet. Bake 2 sheets at a time until edges of cookies are set but centers are still soft, 8-10 min. rotating sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with remaining dough balls. Store in airtight container.