Peppermint Cookies With Baking Ammonia |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Yes, these are safe to eat. These are a lovely white soft cookie with a thin coating of icing. I can remember my Grandmother making these at Christmas with pink or mint green icing. Sad to say, I did not get her recipe. These cookies are enjoyed in many Mennonite homes with the recipe past from generation to generation. This recipe is one I got from a friend in Winnipeg which I found to be similar. The preparation time is only the time in mixing the dough, not the time in the fridge. Ingredients:
2 cups sugar |
2 eggs |
1 cup sour cream |
1/2 cup oil |
1/2 cup milk |
2 teaspoons baking ammonia |
4 -4 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon peppermint extract |
Directions:
1. Beat together eggs and sugar until white, then add sour cream and oil.
2. In a cup, mix baking ammonia and warm milk, then pour into first mixture.
3. Add peppermint extract and mix well.
4. Add salt, baking powder and flour.
5. The dough should be very soft.
6. Refrigerate overnight.
7. The next day roll out the dough to about 1/4 inch thickness and cut with cookie cutters(I used a 2 inch round cookie cutter).
8. Before baking, place a 9 x 13 inch cake pan full of water at the bottom of the oven.
9. Bake at 400°F for 8- 10 minutes(for my convection oven I found this a bit too hot, I used 375°F for 8 minutes.).
10. Cookies must remain white.
11. Ice cookies after they have cooled, with a glace.
12. You can use a pastry brush to apply the glace.
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