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
AMMONIA COOKIES
Jenan Madden, the manager of a book store in Seattle, shared this recipe with The Times. She acquired it as a child from a favorite baby sitter. "The taste is great," she said. "And it's fun telling people what they are called." (Ammonia cookies are in fact made with ammonium carbonate, a form of baking soda, not cleaning ammonia, which is poisonous.)
Provided by Dena Kleiman
Categories dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 54 milligrams, Sugar 11 grams, TransFat 1 gram
AMMONIA COOKIES
This recipe works well. store these large cookies in a closed container. (Caution, when opening the container the aroma WILL clear your sinuses). It comes right out of the Mennonite Cookbook (Altona Women"s Institute Cookbook). A typical cookie is large and very thick and should look white not browned. With a bit of a fluffy texture.
Provided by Heli Baker
Categories Dessert
Time 25m
Yield 60 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 115.4, Fat 4.2, SaturatedFat 1.2, Cholesterol 2.2, Sodium 4.1, Carbohydrate 17.8, Fiber 0.4, Sugar 6.7, Protein 1.7
PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
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