Peppermint cookies are a Christmas classic in our house, the first of the holiday baking and usually several batches later January 1st rolls around and we finally stop stuffing our faces!
My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.
My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.
Peppermint Cookies
Makes about 48 cookies
1/2 cup Butter
2 cups Sugar
2 Eggs
2 cups Heavy Cream (Whipping Cream)
2 tsp. Peppermint Extract or 2 drops Pure Peppermint Essential Oil
5 & 1/2 cups All Purpose Flour
2 Tbsp. Baking Powder
1 tsp. Baking Soda
2 Tbsp. Cornstarch
Long Shredded Sweetened Coconut
Cream the butter. Add sugar and eggs, beat well. Add remaining wet ingredients. Mix dry ingredients and add to wet. Refrigerate in plastic wrap for 2 hours - overnight. Roll dough about 1 cm -1/2 inch thick for a soft fluffy cookie, thinner if you like a crisper one. Cut in circles and bake at 375 for 6-7 minutes or until the bottoms start to brown.
Cool on a wire rack then ice with Peppermint Butter Icing. Sprinkle tops with coconut and serve.
These cookies can be adapted to any holiday, just change the colour of the icing or the shape of the cookie. I make mine round, but shapes work well too. These cookies freeze really well (I actually prefer them frozen).
Happy Baking!
~Adel~
Happy Baking!
~Adel~
i just may try these! excited there is an ammonia free recipe! Two questions- 1) about how many do this recipe make? 2) i only have unsweetened shredded coconut...do you think that would make a big difference?
ReplyDeleteI would say this recipe makes about 48 or more cookies, it depends on how big your cutter is and how thick you make them, but it makes a good sized batch! Unsweetened coconut would work well too, might be nice to balance the sweetness of the icing.
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