Kimi Gaines Recipe

Ammonia Cookies

By Kimi Gaines kimijo


Recipe Rating:
Serves:
60
Prep Time:
Cook Time:
Cooking Method:
Bake

Kimi's Story

WHEN LOOKING THROUGH A COOKBOOK OF OLD WRITTEN RECIPES FROM MY HUSBANDS FAMILY, WE CAME ACROSS AMMONIA COOKIES. ALL I COULD THINK OF IS GROSS AND WHAT IN THE WORLD ARE PEOPLE THINKING USING AMMONIA. WOULDN'T THAT MAKE A PERSON SICK? WHAT I DIDN'T REALIZE IS THAT AMMONIA CARBONATE IS A BAKERS INGREDIENT. I HAVE NEVER MADE THEM, BUT WAS SHARING WITH ONE OF THE DISCUSSION GROUPS ABOUT THEM. THE PICTURE OF THE RECIPE IS NOT THE ONE I AM GOING TO POST. I JUST LIKED THE OLD RECIPE LOOK. MY HUSBAND'S MOM WAS BORN AND RAISED IN MONTANA. IT IS HER FAMILY THAT MADE THESE AND MY SISTER-IN-LAW ASSURED ME THEY ARE DELICIOUS. I FOUND THIS RECIPE ON LINE. I'M STILL RELUCTANT TO MAKE THEM THOUGH. ANY ONE BRAVE ENOUGH???

Ingredients

2 1/2 c
white sugar
1/2 c
butter, softened
3
eggs
1 1/2 c
sour cream
1/2 c
milk
1 tsp
peppermint extract
1/2 tsp
salt
2 tsp
baker's ammonia (found in the drug store or pharmacy)
3 c
all purpose flour

Directions Step-By-Step

1
PREHEAT OVEN TO 350F. GREASE COOKIE SHEETS.
2
IN A LARGE BOWL, CREAM TOGETHER THE WHITE SUGAR AND BUTTER TILL SMOOTH. BEAT IN EGGS ONE AT A TIME, THEN STIR IN THE SOUR CREAM, MILK AND PEPPERMINT EXTRACT. COMBINE THE SALT AND BAKER'S AMMONIA WITH 2 CUPS OF FLOUR AND BLEND INTO MIXTURE. GRADUALLY ADD MORE FLOUR TO MAKE DOUGH STIFF. LEAVE THE DOUGH SOFT FOR SOFT COOKIES OR ADD MORE FLOUR FOR CUT-OUT COOKIES. DROP DOUGH FROM HEAPING SPOONFULS ONTO THE PREPARED COOKIE SHEETS.
3
BAKE FOR 8-10 MINUTES OR UNTIL GOLDEN BROWN. WHEN COOL, ICE WITH A SIMPLE CONFECTIONER'S GLAZE THAT HAS BEEN FLAVORED WITH PEPPERMINT.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Eastern European
Other Tags: Quick & Easy, Heirloom

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45 Comments

user
Even Le Even_Le
Sep 19, 2014
Ammonia was discovered in 1774, baking soda in 1791. :)
user
Even Le Even_Le
Sep 19, 2014
Old world recipes call for baker's ammonia, a common leavener before baking soda and baking powder . To soothe the the strong taste of ammonia in this recipe I used a bit of lemon peel and cinnamon. It turned out really good. :)
user
Judy Kaye paintedcookie
Jun 15, 2014
Kimi, These cookies were a Christmas staple in my family. Baker's Ammonia was widely used before baking powder and baking soda came along in the late 1800's. I have made them using the substitutes. You want to use 1 teaspoon for 1 teaspoon. If you double the amount of rising agent you get a cake like cookie that tends to stick to your teeth. I think that may be the problem some folks are having. So if the recipe calls for 1 teaspoon of bakers ammonia you would substitute 1 teaspoon of baking powder or 1 teaspoon baking soda or a half teaspoon of each.
Thanks so much for posting this recipe. I lost my mothers recipes years ago and lost my father-in-laws in a flood about 10 years ago so I was thrilled to find this one which is as close to theirs as I have found. These cookies will be my gift to my honey today.
user
Kimi Gaines kimijo
Oct 28, 2012
If you read the comments you will see that I have never made them...just can't get past the ammonia part...I posted it for sentimental reasons.
user
Maria * WWCook1
Oct 27, 2012
Ammonia carbonate is quite common in baking cookies here in Greece. It's sold in every super market as a powder in small packets. Almost every Easter I make a special Greek Easter cookie that has ammonia in it. I'll be making these next week when I get ammonia. Just hope to remember to take a picture before my son and hubby eat them! lol Thanks for a good looking recipe.