Ingredients30 m servings 106
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 106 calories; 4.2 15.4 1.7 25 38 Full nutrition
ReviewsRead all reviews 5
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 Christ...
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...
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 fou...
Growing up, our Mennonite neighbour used to make these. A few years ago I phoned her for the recipe. The one she gave me is identical to this one except for the baking powder, which she didn't ...