2 eggs yolks. (keep the whites for glaze)
2 cups organic sugar.
2 cups sour cream or heavy whip.
5 cups Organic white flour.
1 1/2 teaspoon baking powder.
1 1/2 teaspoon baking soda + 1 table spoon vinegar*
1/2 teaspoon of mint extract. (the amount depends on type of mint concentrate that you are using, here we will assume that this is a basic store bought mint extract).
2 egg whites
2 cups of powdered sugar.
Juice of 1/2 a lemon or 1 teaspoon of lemon juice.
1/2 teaspoon of mint extract.
*First we should look at soda and vinegar, take your baking soda and combine it with vinegar in a separate cup.
Combine all the ingredients, add the baking soda and mix with mixer or by hand till the dough is one consistency, the dough is somewhat wet, you might need to oil your hands when working with the dough. Place the dough in a fridge for 1/2 hour to cool.
Combine all the ingredients and mix till the glaze is semi stiff, don't mix the glaze early because it will start drying out and will become hard to work with. The best time to do this is when you start baking you cookies. Add your color to the glaze while mixing otherwise it will be snow white.
Take your dough and divide it in 2, oil the surface and roll it out with a roller in to 1/4 inch thick sheets. Cut the dough in to desire shapes, the dough is somewhat sticky so be careful when removing it from the surface, place on cookie sheet and bake in 350 degree oven for about 20 minutes till the cookie is golden on the bottom and still light on the top. You don't need to oil the cookie sheet if you are using heavy whip.
When the cookies are ready remove them from the oven and glaze them ether by dipping them in the glaze or by using a brush. I found it easier to use a silicon brush and to apply the glaze while the cookie is still hot, this way the glaze will melt and have a nice and even consistency.