Peppermint Cookies

• 14 cup lard
• 2 cups sugar
• 2 eggs, beaten
• 14 cup milk, warmed
• 2 teaspoons baking ammonia, dissolved in the warm milk
• 1 12 cups sour cream
• 2 teaspoons peppermint extract or 20 drops peppermint oil
• 4 12 cups flour
• 1 teaspoon salt
• 2 teaspoons baking powder

1. Beat the lard and sugar together well.
2. Add the eggs and continue beating until smooth and mixed well.
3. Warm up milk, but DO NOT USE AN ALUMINUM POT.
4. Add the ammonia to the warm milk and dissolve.
5. Next, mix together the sour cream and peppermint extract to the warm milk mixture.
6. Add to the egg mixture and beat together until well mixed.
7. Stir together flour, salt and baking powder and then add to the milk mixture, mixing completely.
8. Let the cookie dough sit overnight, in the fridge, in a greased bowl covered with wax paper.
9. Roll out about 1/2 inch thick and cut into shapes.
10. You may have to use a fair bit of flour to stop it from sticking to the counter and rolling pin.
11. I usually do about a 2 1/2 inch diameter circle.
12. Shapes with narrow areas, like points on a star, could possibly burn.
13. Bake at 350F for 10 to 12 minutes.
14. Do not over cook or they will be dry.
15. The bottoms should be just turning light brown.
16. Let them cool.

lard, sugar, eggs, milk, baking ammonia, sour cream, peppermint, flour, salt, baking powder

Taken from www.food.com/recipe/peppermint-cookies-148893 (may not work)