Answer :
To determine the approximate yield of the cookies, we need to calculate the total dough available and then determine how many cookies we can make based on each cookie containing 1 1/2 ounces of dough.
Let's break down the ingredients and convert everything into ounces:
1. Shortening: 0.1 pounds is equal to 1.6 ounces plus 6 ounces, giving us 7.6 ounces of shortening.
2. Powdered sugar: 1 pound is 16 ounces, so 1 pound and 6 ounces is 22 ounces.
3. Pastry flour: 2 pounds is 32 ounces, plus 8 ounces, totaling 40 ounces.
4. Liquid milk: already given as 2 ounces.
5. Raisins (chopped): 0.6 ounces.
6. Pecans (chopped): 2 ounces.
7. Pineapple (chopped): 0.3 ounces.
8. Peaches (chopped): 2 ounces.
9. Whole eggs: 8 ounces.
10. Baking soda: 0.25 ounces.
11. Vanilla extract: 0.25 ounces.
12. Salt: 0.5 ounces.
Now, add all these amounts together to find out the total dough:
- Shortening: 7.6 ounces
- Powdered sugar: 22 ounces
- Pastry flour: 40 ounces
- Liquid milk: 2 ounces
- Raisins: 0.6 ounces
- Pecans: 2 ounces
- Pineapple: 0.3 ounces
- Peaches: 2 ounces
- Whole eggs: 8 ounces
- Baking soda: 0.25 ounces
- Vanilla extract: 0.25 ounces
- Salt: 0.5 ounces
Total dough = 85.5 ounces
Now, we need to determine how many cookies we can get from this amount of dough, given that each cookie requires 1 1/2 (1.5) ounces of dough.
We calculate this by dividing the total dough by the amount of dough per cookie:
85.5 ounces / 1.5 ounces per cookie = 57 cookies
Therefore, the approximate yield is 57 cookies.
Let's break down the ingredients and convert everything into ounces:
1. Shortening: 0.1 pounds is equal to 1.6 ounces plus 6 ounces, giving us 7.6 ounces of shortening.
2. Powdered sugar: 1 pound is 16 ounces, so 1 pound and 6 ounces is 22 ounces.
3. Pastry flour: 2 pounds is 32 ounces, plus 8 ounces, totaling 40 ounces.
4. Liquid milk: already given as 2 ounces.
5. Raisins (chopped): 0.6 ounces.
6. Pecans (chopped): 2 ounces.
7. Pineapple (chopped): 0.3 ounces.
8. Peaches (chopped): 2 ounces.
9. Whole eggs: 8 ounces.
10. Baking soda: 0.25 ounces.
11. Vanilla extract: 0.25 ounces.
12. Salt: 0.5 ounces.
Now, add all these amounts together to find out the total dough:
- Shortening: 7.6 ounces
- Powdered sugar: 22 ounces
- Pastry flour: 40 ounces
- Liquid milk: 2 ounces
- Raisins: 0.6 ounces
- Pecans: 2 ounces
- Pineapple: 0.3 ounces
- Peaches: 2 ounces
- Whole eggs: 8 ounces
- Baking soda: 0.25 ounces
- Vanilla extract: 0.25 ounces
- Salt: 0.5 ounces
Total dough = 85.5 ounces
Now, we need to determine how many cookies we can get from this amount of dough, given that each cookie requires 1 1/2 (1.5) ounces of dough.
We calculate this by dividing the total dough by the amount of dough per cookie:
85.5 ounces / 1.5 ounces per cookie = 57 cookies
Therefore, the approximate yield is 57 cookies.
