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Ammonia Cookies

By: Dean Lawson  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 48 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 5 dozen
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 86 | Total Fat: 3.1g | Cholesterol: 18mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2004 by MARLENE11 
Also my grandmothers recipe which we make all the time. Have shared it with other members of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2007 by scientific mom 
Good recipe. Mine needed significantly more flour to make dough stiff enough to drop. I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2008 by Sarajean 
I had to add quite a bit more flour to get the dough to a cookie consistency, in order to drop... MORE

 
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