De Omni Scribili

Scribblings Of Ed Wiebe

Peppermint Ammonia cookies

This recipe is recorded in honour of my Aunt Holdina Voth who faithfully made these for us every Christmas.

The Mennonites that I grew up with called these Gruznikje (which is unpronounceable unless you speak Plautdietsch--Mennonite low german) or Pfefferminzküake. These are really tasty and not too difficult.

There are a few things to watch out for when you make these:

  • The dough is really soft and sticky (if you make it correctly) so use quite a bit of flour when rolling it out and cutting the shapes.
  • Also, do not over work the dough. The more you work it the tougher the cookies will be. You can try this for yourself, the best cookies are those worked minimally.
  • Finally, I use flavouring labelled Pure Mint and Peppermint Extract. There is another kind called Pure Peppermint Extract which is yellower in colour. The latter is much stronger and I don't advise using it.

  • 2 3/4  cups  flour
    1            egg
    1      tbslp butter
    1      cup   cream
    1      cup   white sugar
    1      tblsp baking ammonia (baking powder nowadays)
    1      tblsp peppermint extract (may be too much for some)
    
    1) Cream the butter and sugar, add egg and flavouring then cream.
    2) add the dry ingredients -- the dough should be soft.
    3) Roll out (1 cm thick) and cut with cookie cutters
    
    Bake carefully at a low temperature (165 C) for about 10 minutes.  
    They should just have a hint of brown on the bottom.  These 
    cookies get quite tough if they are overcooked.  Ice with a thin 
    sugar icing, dyed green of course!
    
    
    peppermint Pfefferminz Gruznikje cookies peppermint Pfefferminz Gruznikje cookies

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