Prep 20 mins
Cook 10 mins
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.
- 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
- Beat together eggs and sugar until white, then add sour cream and oil.
- In a cup, mix baking ammonia and warm milk, then pour into first mixture.
- Add peppermint extract and mix well.
- Add salt, baking powder and flour.
- The dough should be very soft.
- Refrigerate overnight.
- 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).
- Before baking, place a 9 x 13 inch cake pan full of water at the bottom of the oven.
- 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.).
- Cookies must remain white.
- Ice cookies after they have cooled, with a glace.
- You can use a pastry brush to apply the glace.
These cookies taste quite good, but I had a hard time with the dough. I left it in the fridge overnight, but the dough was still too soft to work with. I worked extra flour in, but couldn't get them to work with cookie cutters at all. I finally ended up using my biscuit cutter and making great big cookies. Topped with Kittencal's Minty Lamb Lasagna