Pink Peppermint Cookies Recipes

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PEPPERMINT COOKIES WITH BAKING AMMONIA



Peppermint Cookies With Baking Ammonia image

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

2 cups sugar
2 eggs
1 cup sour cream
1/2 cup oil
1/2 cup milk
2 teaspoons baking ammonia
4 -4 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon peppermint extract

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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