Anderson W's Sugar Cookies Modified From Mom Warshaw's Sugar Cookies
Why I Love This Recipe
These cookies are our go-to dessert for most celebrations, especially holidays and birthdays. Everyone is excited when they come out of the oven, and it is impossible to have just one. CHEMISTRY INFORMATION: The cookies after the sugar is added and the unmixed batter are both heterogeneous mixtures. The cookies before we sugar them and the mixed batter are homogeneous mixtures. The dough being molded into shapes and the butter softening at room temperature are physical changes. The smell of the cookies after they are finished cooking is a clue of a chemical change, as well as the cookies raising to twice their original height.
Submitted by: "Anderson W"
Ingredients You'll Need
1 cup melted butter - homogeneous mixture
1 cup colored sugar - homogeneous mixture
2 eggs beaten - heterogeneous mixture
2 teaspoons vanilla - homogeneous mixture
1 cup sour cream - homogeneous mixture
5 cups cake flour - homogeneous mixture
2 teaspoons baking powder - homogeneous mixture
1 ¼ teaspoons salt - Pure substance (NaC1)
1 teaspoon baking soda - Pure substance (NaHCO3)
1. Cream butter and sugar
2. Add eggs and vanilla to sour cream
3. Sift together the flour, baking powder, salt and baking soda and add alternately with the liquid to shortening and sugar mixture.
4. Chill thoroughly for 4 to 12 hours in fridge.
5. Roll out on pastry cloth ¼ inch thick. Cut with large cutter, sprinkle with sugar and press in lightly.
6. Bake in moderate oven 375* F 15 minutes