Having married into a Mennonite family... I have already tried two other recipes for these cookies. This is by far the easiest one, and in my opinion has the best texture of the three recipes. I'm giving this recipe 5 stars, although I made MINOR changes just based on personal preference:
(1) I reduced the baking ammonia to 1 tbsp
(2) I increased the peppermint oil to 3/4 tsp.
(3) Use parchment paper instead of greasing the sheets.
(4) Because my oven runs warm, and these aren't nearly as good if even slightly overbaked, I baked them at 350 degrees for 11 minutes.
Tips: these should ideally only have a light brown bottom, and very little or no brown around the edges, or they will be overbaked.
Also, the BEST way to eat these is out of the freezer. The fluffy texture and coolness from the freezer, in combination with the peppermint flavour is amazing.
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Having married into a Mennonite family... I have already tried two other recipes for these...