5 ½cups– sifted all-purpose flour + ½ cup for rolling the cookies
Ingredients for the glaze:
4egg – whites
5 -5 ½cups– confectioners’ sugardepends how big the whites are
1tsp.– pure peppermint extract
Separate egg yolks from egg whites (cover the whites and let it stand on the counter top to make a glaze). Beat yolks and sugar on high adding only ½ a cup of sugar after each beating and scraping sides of the mixer bowl with a spatula (otherwise if you beat all sugar and eggs at once you will have yellow not mixed yolks, speaking from experience ;). Add sour cream and salt.
Beat well for couple of minutes; scrape the sides of the bowl and beat well for another 2-3 minutes. Than activate baking soda with vinegar, add it to the dough, mix until combined for about 30 seconds and let it stand on the counter top for 10 – 15 minutes so the baking soda vinegar and sour cream can do its own chemical reaction (bubble up :). Attach dough hook mixing attachment and then add sifted flour (5 cups of not sifted flour makes 5 ½ cups of sifted flour) ½ cup at a time. Scape a mixer bowl with rubber spatula in-between some flour addition.
Sift ½ cup of flour onto a working surface (I use a large cutting board). Remove all the dough from a mixing bowl onto floured work surface with a rubber spatula. Coat the dough with flour. Roll into a ball. Dip the knife into flour and cut the dough in three pieces (for easier rolling). Reserve all the excess flour for rolling and cutting the cookies.
Roll one piece of dough into a log about 1.5” thickness. Dip the knife into flour and cut log into small cookie pieces. Dip each side of the cookie piece into flour, roll it into a ball with your hands, that dip it into flour again if it’s sticky and not perfectly shaped into a ball. Place rolled cookies onto a large pan greased with butter about 2” apart. Repeat the same steps with two other pieces of dough. Bake20 cookies on one pan in preheated to 375F oven for 20 – 25 minutes, or until light golden in color.
Remove the cookies from the oven and let it cool for 5 minutes or so (the cookies should not be hot to touch, but warm enough so the glaze can dry out. If you glaze cookies hot, the cookies will make the nest on the bottom of the cookies and it will not look pretty. So, have patience with these babies).
While the cookies are cooling start working on the glaze (you can also make the glaze while the cookies are baking if you have time, just cover the glaze so the top does not dry out and not form crusty top lining). As I mentioned above (to prevent the glaze from cracking and falling off from the cookie like a shell), you will need to add all ingredients: whites (reserve, plus one more), confectioners’ sugar (add most of the confectioners’ sugar, than adjust the thickness needed to make a perfect glaze) and mint. Start beating from low speed (unless you want to stand in the white cloud of powdered sugar dust :), increasing the speed gradually. Beat it on high for about 2 – 3 minutes. Let the glaze stand on the counter top for a few minutes so the air bubbles can flow up to the top, then gently brake the bubbles with a circle fork motion.
Glazing the Cookies
Place the cookies into a bowl with glaze. Coat 2 – 3 cookies at a time letting the glaze drain of the cookie a little before transferring it onto waxed paper for drying. Scrape off excess glaze from the bottom of the cookie before placing it onto waxed paper. See picture (a picture is worth a thousand words :).
Repeat glazing steps with all the cookies. Remove glazed cookie – add not glazed and so on. You should have enough glaze for all the cookies with just a little left over. Place all the cookies onto waxed paper.
When the cookies are dry on the top, shift the cookie from side to side, this will leave the excess glaze on the paper and the cookie will be almost perfect shape on the bottom.
Peppermint Glazed Cookies https://www.valyastasteofhome.com/peppermint-glazed-cookies/