Directions: |
Directions:In large mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
Dissolve baking ammonia in hot water. May need to use a spoon or your fingers to make sure there are no lumps.
Add oil, sour cream, peppermint oil and baking ammonia to egg mixture, beating each in well.
In separate bowl mix dry ingredients and add to wet ingredients, stirring with wooden spoon or using a hook attachment on your large mixer.
Cover and let stand in fridge overnight.
Prepare cookie sheets (preferably light colored, aluminum) by coating lightly with shortening (using a paper towel). Then sprinkle lightly with flour, tilt cookie sheet and tap ends to allow flour to spread evenly all over.
Divide dough into four parts to roll out. Roll out to ¼ - 1/3” thickness, using a light dusting of flour on rolling surface as well as on top of dough.
Cut with small round cookie cutter or small tomato paste tin.
Bake at 400° F a tad above centre of oven for 7 minutes if doing toonie size cookies or 10 minutes if doing tomato paste can size ( test underside of cookie - until golden from underneath.)
Remove onto wire cooling racks. Re-use cooled baking sheet without washing. You can scrape up the flour with a plastic scraper and dust with flour again, but you don’t
have to keep greasing it up for the rest of the batch. One batch makes 12 - 14 dozen large cookies, depending on size. (half recipe makes 12 dozen toonie cookies) |
This recipe for Peppermint Cookies is from