Recipe by Elcowgirl
The use of baking ammonia might seem strange to use, however, it gives these cookies an unusually pleasant "bite". This is a recipe from my Grandma, who would always have these for the grandkids at Christmas.
Top Review by puppitypup
I had a hard time deciding how to rate these. I was worried about the lard in the recipe, but the cookies have a nice flavor and you can't tell there's lard in them. The problem is they are extremely difficult to make. I let them set out overnight and tried to make them, but it was impossible as they were much too soft and sticky. Then I stuck the dough in the fridge for a day and tried again with the same results. Then I tried kneading in some extra flour and managed to get them rolled out, but then they stuck to the cookie cutters and I couldn't get any onto the cookie sheet to bake. I finally gave up and just used a simple round biscuit cutter and wound up with large biscuit size cookies. After thinking more about it, it probably wasn't a good idea to let them set out all night with the eggs in the batter. I'm sorry it didn't work out very well Elcowgirl.
- 1⁄4 cup lard
- 2 cups sugar
- 2 eggs, beaten
- 1⁄4 cup milk, warmed
- 2 teaspoons baking ammonia, dissolved in the warm milk
- 1 1⁄2 cups sour cream
- 2 teaspoons peppermint extract or 20 drops peppermint oil
- 4 1⁄2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
Directions See How It's Made
- Beat the lard and sugar together well.
- Add the eggs and continue beating until smooth and mixed well.
- Warm up milk, but DO NOT USE AN ALUMINUM POT.
- Add the ammonia to the warm milk and dissolve.
- Next, mix together the sour cream and peppermint extract to the warm milk mixture. Add to the egg mixture and beat together until well mixed.
- Stir together flour, salt and baking powder and then add to the milk mixture, mixing completely.
- Let the cookie dough sit overnight, in the fridge, in a greased bowl covered with wax paper.
- Roll out about 1/2 inch thick and cut into shapes. You may have to use a fair bit of flour to stop it from sticking to the counter and rolling pin. I usually do about a 2 1/2 inch diameter circle. Shapes with narrow areas, like points on a star, could possibly burn.
- Bake at 350F for 10 to 12 minutes.
- Do not over cook or they will be dry. The bottoms should be just turning light brown.
- Let them cool.