Peter Z’s Sheep Cookies, modified from Trowel and Paintbrush Blog
(240 mL) heaping 1 cup unsalted butter, softened
(315 mL) 1 1/3 cups superfine sugar
(2) 2 large eggs, lightly beaten
(769 mL) 3¼ cups all-purpose flour, plus extra for dusting
(10 mL) 2 tsp baking powder
pinch of salt
few drops of food coloring
tube of decorating icing
Place the butter and sugar in a large bowl and beat together until light and fluffy.
Gradually add the eggs and beat to combine, then sift the flour, baking powder, and salt and mix to form a dough.
Wrap the dough in plastic wrap and chill in the refrigerator for 2 hours.
Preheat the oven to 325°F/160°C.
Line 2 large baking sheets with parchment paper.
Set aside one third of the dough and leave uncoloured.
Divide the remaining dough into portions and knead in different food colourings.
Shape the dough into animal shapes* and place the cookies on the baking sheets.
Bake for 20-25 minutes.
Let cool on a wire rack.
Add eyes and other features with the decorating icing.
*Fluffy sheep cookie: For the body, roll small balls of uncolored dough and lay them on the baking sheet, touching each other in an oval shape. Use colored dough to shape the head and feet.
Pairs Well With
I found this recipe online, and it really looked good. CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, food coloring, baking powder, decorating icing, and butter. The heterogeneous mixtures are the eggs, the batter before it is mixed, and the cookies after they are finished baking. Melting the butter is a physical change, also and forming the dough into balls is a physical change. When the color changes on the cookies, that is a sign of a chemical change. Also, when they expand in the oven that is a sign of a chemical change.
Submitted by: "Peter Z"