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‘Hard Times’ Peppermint Ammonia Cookies
Skinny Cooks

1/2 cup butter, softened 1-1/2 cups white sugar 1 cup heavy cream 3 eggs, beaten 1/8 cup boiling water 1-1/2 tablespoons bakers’ ammonia 1/2 teaspoon peppermint oil 4-1/2 cups all-purpose flour 2-1/2 teaspoons baking powder Cream together the butter and sugar.

Stir in the heavy cream and beaten eggs. Put the bakers’ ammonia into the boiling water and dissolve. Add the dissolved ammonia water and the peppermint oil to the butter mixture, and stir. Combine the flour and baking powder and incorporate it into the batter, making a dough. Use some flour on your work surface and roll the dough to 1/4-inch thick. Cut the dough into shapes as you wish. Leave some space between the cut-out cookies when you put them on greased cookie sheets. Bake at 375 degrees for 10 minutes or so; don’t let the edges get too brown. Cool on wire racks. Eat a bunch of these with a glass of milk, and at least the wheat and dairy farmers will recover from these down times.