Ammonia Cookies recipe

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Ingredients

2 ½ cups white sugar
½ cup butter, softened
3 eggs
1 ½ cups sour cream
½ cup milk
1 teaspoon peppermint extract
½ teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour

Nutrition Info

86.1 calories
carbohydrate: 13.5 g
cholesterol: 17.4 mg
fat: 3.1 g
fiber: 0.2 g
protein: 1.2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 37.4 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  2. In a large bowl, cream together the white sugar and butter until smooth. Beat in the eggs one at a time, then stir in the sour cream, milk and peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the flour and blend into the mixture. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie sheets.

  3. Bake for 8 to 10 minutes in the preheated oven, or until golden. When cool, ice with a simple confectioners' glaze that has been flavored with peppermint if desired.

Recipe Yield

5 dozen

Recipe Note

This old fashioned peppermint cookie uses baker's ammonia for the leavening. Baker's ammonia can be purchased at pharmacies and drugstores. Ice with a simple confectioners' glaze that has been flavored with peppermint if desired.

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