Ammonia Cookies5 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“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.” - by Dean Lawson
Original recipe yields 5 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
Amount Per Serving (60 total)
- 86 cal
- 3.1 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Also my grandmothers recipe which we make all the time. Have shared it with other members of my husband's family. We all love it. So good with a cup of coffee or glass of milk - not too sweet, but ..." See morewonderful taste and texture."
"I found that not adding more flour but putting the cookie dough in the fridge for half hour to hour made it dropable. Would have to add more flour to roll out though. Easy enough as long as you don't ..." See moresmell the ammonia before you put it in the dough!!"
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