Peppermint Cookies With Baking Ammonia
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
11 dozen (2
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
- 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
-
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
RECIPE SUBMITTED BY
Shar-on
Winnipeg, Manitoba
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.