Peppermint Ammonia Cookies 3 Recipes

Steps:

• 1. PREHEAT OVEN TO 350F. GREASE COOKIE SHEETS.
• 2. IN A LARGE BOWL, CREAM TOGETHER THE WHITE SUGAR AND BUTTER TILL SMOOTH. BEAT IN EGGS ONE AT A TIME, THEN STIR IN THE SOUR CREAM, MILK AND PEPPERMINT EXTRACT. COMBINE THE SALT AND BAKER'S AMMONIA WITH 2 CUPS OF FLOUR AND BLEND INTO MIXTURE. GRADUALLY ADD MORE FLOUR TO MAKE DOUGH STIFF. LEAVE THE DOUGH SOFT FOR SOFT COOKIES OR ADD MORE FLOUR FOR CUT-OUT COOKIES. DROP DOUGH FROM HEAPING SPOONFULS ONTO THE PREPARED COOKIE SHEETS.
• 3. BAKE FOR 8-10 MINUTES OR UNTIL GOLDEN BROWN. WHEN COOL, ICE WITH A SIMPLE CONFECTIONER'S GLAZE THAT HAS BEEN FLAVORED WITH PEPPERMINT.

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended.
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
• Cool slightly on baking sheets before removing to wire racks to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.

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.