Peppermint Cookies With Baking Ammonia Recipe

Name: Peppermint Cookies With Baking Ammonia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Beat together eggs and sugar until white, then add sour cream and oil.
2
In a cup, mix baking ammonia and warm milk, then pour into first mixture.
3
Add peppermint extract and mix well.
4
Add salt, baking powder and flour.
5
The dough should be very soft.
6
Refrigerate overnight.
7
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).
8
Before baking, place a 9 x 13 inch cake pan full of water at the bottom of the oven.
9
Bake at 400u00b0F for 8- 10 minutes(for my convection oven I found this a bit too hot, I used 375u00b0F for 8 minutes.).
10
Cookies must remain white.
11
Ice cookies after they have cooled, with a glace.
12
You can use a pastry brush to apply the glace.

1226

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sugar, 2 eggs, 1 cup sour cream, 1/2 cup oil, and more.

Yes, Peppermint Cookies With Baking Ammonia falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Cookies With Baking Ammonia

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