Peppermint Ammonia Cookies Recipes

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.

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.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PEPPERMINT COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

PEPPERMINT AMMONIA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended.
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
• Cool slightly on baking sheets before removing to wire racks to cool completely.

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.

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.