Peppermint Cookies With Baking Ammonia

"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."
 
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Ready In:
30mins
Ingredients:
10
Yields:
11 dozen (2
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ingredients

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directions

  • 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.

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Reviews

  1. 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 recipe #226529
     
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I've lived in Winnipeg for the past 25 years. I enjoy counted cross stitch, quilting, travelling and gardening in summer.I love garage saling and shopping in general. I also enjoy cooking and baking and trying new recipes. I really enjoy this website.
 
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