Peppermint Ammonia Cookies Recipe Reviews - (Pg. 1)
Photo by Lilysmommy
Reviewed: Dec. 23, 2012
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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Photo by Lilysmommy

Cooking Level: Expert

Reviewed: Dec. 20, 2009
This tasted like shortbread with peppermint oil. Hartshorn (bakers ammonia-no it's not poisonous...was the first question my husband asked) is a bit difficult to find in Riverside, CA but I found some stuff on Amazon with crazy shipping costs. You can substitute a mixture of baking soda and baking powder instead (like 2 tablespoons baking powder and 1 tsp baking soda for this recipe - that includes the baking powder listed in the recipe). The peppermint oil was a bit too strong for me but on my second try; 2 tsp peppermint extract worked just fine.
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Photo by Clara <3

Cooking Level: Intermediate

Living In: Riverside, California, USA
Reviewed: Dec. 20, 2003
My husband is Mennonite and he was always on my case to make these cookies, but I was apprehensive b/c the thought of adding ammonia to my baking made me cringe. I finally broke down this Christmas and tried out this recipe and he says that these are just like he remembers them! The ammonia will stink up your kitchen while you are making them, but the odour disappears quickly and you can't taste it in the cookies.
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