Ingrédients pour Peppermint Cookies With Baking Ammonia
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons warm milk
- 1/2 teaspoon baking ammonia
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
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Comment préparer Peppermint Cookies With Baking Ammonia
- In a large bowl, cream together 2 large eggs and 1 cup granulated sugar until light and fluffy.
- Add 1/2 cup sour cream and 1/4 cup vegetable oil; mix well.
- In a small cup, dissolve 1/2 teaspoon baking ammonia in 2 tablespoons warm milk. Pour into the wet ingredients and mix thoroughly.
- Stir in 1 teaspoon peppermint extract.
- In a separate bowl, whisk together 1/2 teaspoon salt, 1 teaspoon baking powder, and 3 cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
- Cover and refrigerate the dough for at least 8 hours, or preferably overnight.
- Preheat oven to 400°F (200°C). Place a 9x13 inch baking pan filled with hot water on the bottom rack of the oven to create a humid baking environment.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Carefully place cookies onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are very lightly golden. The centers should remain pale white.
- Let cookies cool completely on baking sheets before icing.
- Once cooled, ice cookies with a simple peppermint glace (recipe not included, but a quick online search will yield many options!). You can use a pastry brush for even application.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
146g
Fat
23g
Carbs
24g
