Peppermint Ammonia Cookies 3 Food

PEPPERMINT COOKIES WITH BAKING AMMONIA

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.

AMMONIA COOKIES

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.

AMMONIA COOKIES

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.