BAKER'S AMMONIA RECIPES

AMMONIA COOKIES RECIPE | ALLRECIPES

Ammonia Cookies Recipe | Allrecipes image

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.

Provided by Dean Lawson

Categories Desserts Cookies Drop Cookie Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 5 dozen

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 86.1 calories, CarbohydrateContent 13.5 g, CholesterolContent 17.4 mg, FatContent 3.1 g, FiberContent 0.2 g, ProteinContent 1.2 g, SaturatedFatContent 1.9 g, SodiumContent 37.4 mg, SugarContent 8.5 g

AMMONIA COOKIES RECIPE | ALLRECIPES

Ammonia Cookies Recipe | Allrecipes image

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.

Provided by Dean Lawson

Categories Desserts Cookies Drop Cookie Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 5 dozen

Number Of Ingredients 9

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

Steps:

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.

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1 c Butter 1 1/8 c Sugar 2 c Flour; enriched - sifted 1 ts Ammonia salt 1 ts Vanilla Cream the butter; add sugar and cream thoroughly, using an electric beater if possible. Beat in the sifted flour, ammonia salt, and vanilla. Put in refrigerator for a few hours, then shape into small balls and bake in a slow oven (300 F). Source: Mary Margaret McBride Encyclopedia of Cooking (c) 1958, Homemakers Research Institute, Evanston, Il.

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