Mennonite Soft White Cookies Food
MENNONITE SOFT WHITE COOKIES
A sugar cookie that is not too sweet, but deliciously soft! I was served cookies like these by a Mennonite couple, and searched desperately for the recipe until I found this one on a Mennonite cooking website! They've been a big hit wherever I've taken them, and they're a family favourite! I've modified the recipe to have coconut on top, like they were first served to me. If necessary, add an extra 1/4-1/2 cup of flour to keep the dough from being too sticky, and if you don't have buttermilk, use 1 cup milk + 1 tsp. vinegar and let stand for 5 minutes before use. The measurements for the icing are approximate, as I don't usually measure the amounts exactly and they aren't given on the recipe site; make more if you need/like more! Enjoy!
Provided by Nimmireth
Categories Dessert
Time 1h24m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cream shortening and sugar together.
- Add eggs and vanilla, beat well.
- Mix flour, baking powder, baking soda, and salt in a separate bowl.
- Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
- Cover and chill in the fridge for about 1 hour.
- Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
- Bake at 375 degrees F. for 9 minute.
- Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
- When cookies are cool, ice with icing.
- Sprinkle coconut on tops as desired.
Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 1.2, Cholesterol 7.5, Sodium 78.2, Carbohydrate 14.7, Fiber 0.2, Sugar 8.2, Protein 1.2
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.
Provided by Shar-on
Categories Dessert
Time 30m
Yield 11 dozen (2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 462.8, Fat 16.1, SaturatedFat 4.6, Cholesterol 49.2, Sodium 202, Carbohydrate 72.9, Fiber 1.2, Sugar 36.7, Protein 6.9
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