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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This old fashioned peppermint cookie uses baker's ammonia for the leavening. Baker's ammonia can be purchased at pharmacies and drugstores. Ice with a simple confectioners' glaze that has been flavored with peppermint if desired. Ingredients:
2 1/2 cups white sugar |
1/2 cup butter, softened |
3 eggs |
1 1/2 cups sour cream |
1/2 cup milk |
1 teaspoon peppermint extract |
1/2 teaspoon salt |
2 teaspoons bakers' ammonia |
3 cups all-purpose flour |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.
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