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Directions: Preheat oven 350 degrees. Mix all dry
ingredients in a large bowl. Add the eggs, water
and peppermint extract. Mix well. Kneed the
dough for approximately 2 minutes. Roll dough
into small balls and place on greased cookie
sheet. Flatten each ball with a fork. Bake for 15
minutes or until bottoms are golden brown.
Store in an air-tight container.
Ingredients: 2 Cups All purpose white flour
1/2 Cup Dry milk
1/2 tsp Baking powder
1/2 tsp Salt
1/3rd Cup Low sodium beef bouillon
1 Cup Warm water
1/2 tsp Peppermint extract
Kiwi, Bunny and Kylie love chewy peppermint cookies!