Ammonia Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
• In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
• Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Steps:

• MIX ALL INGREDIENTS INTO A DRY CRUMB MIXTURE PRESS AND FORM INTO BALLS IN YOUR HAND PLACE ON COOKIE SHEET BAKE 300 DEGREES 20 MIN. (THE VANILLA SUGAR CAN BE FOUND IN THE ETHNIC AISLE OF LARGER STORES THE BAKERS AMMONIA IS AVAILABLE BY ASKING YOUR PHARMACIST)

Steps:

• Preheat oven to 350 degrees.
• Mix butter and shortening. Add sugar, coconut, flour and baking ammonia. Mix well. Form into small balls about the size of a walnut. Flatten with a fork. Place on ungreased cookie sheets.
• Bake 11 minutes, or until cookies turn light brown.

Steps:

• Grease cookie sheet lightly.
• Cream Shortening and Sugar, add Cream, Milk and Peppermint Extract.
• Sift Flour and Baking Amonia together; add gradually to mixture.
• Roll out dough on a well floured surface about 1/2" thick max. and cut outwith a 1 1/2 - 2" cookie cutter.
• Bake at 350 F for 10 - 15 minute.

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

Steps:

• Cream butter, sugar,salt, lemon oil and eggs well.
• Add ammonia powder to warmed cream.
• Then add the flour with milk mixture alternately with the creamed mixture.
• Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
• Chill covered dough.
• Roll on floured board about 1/2 inch thick.
• Cut with round cookie 2 inch cutter.
• Place on parchment lined sheet, or greased baking sheet.
• Well apart as they rise and spread into big cookies.
• Bake at 350 degrees for 10 to 15 minutes.
• These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
• Allow to cool.
• Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
• This cookies is usually large and thick, lemon flavoured slightly.
• After frosting I also sprinkle a little coconut on top too.
• Keep in a tight fitting tin.