• Separate egg yolks from the egg whites. You will use the egg whites for the glaze.
  3 egg yolks,
• With a mixer beat the egg yolks with sugar.
  3 egg yolks,, 2 cups sugar
  
• Stir in sour cream, mayonnaise, and honey.
  16 oz sour cream,, 3 Tbsp mayonnaise, ½ cup pure honey
  
• In a small cup mix together baking soda with lemon juice, mix will foam up. Add to the bowl with the rest of ingredients.
  2 tsp baking soda, 1 tsp lemon juice
  
• To the bowl, add peppermint extract and vanilla. Combine well together.
  1 tsp peppermint extract, 2 Tbsp vanilla extract
  
• Stir in the flour.
  4 cups all-purpose flour,
  
• Cover with plastic wrap and place in the freezer for 1 hour.
• Preheat oven to 350F.
• Use parchment paper, or grease baking sheets if it’s not the nonstick kind.
• Shape dough into small balls (I use an ice cream scoop) and put on a baking sheet.
  
• Bake cookies for 20 minutes.
  

Vanilla Glaze:

• Using a hand mixer, beat the egg whites for 1 minute.
  3 egg whites
• Add powdered sugar. Beat for another 2 minutes.
  3 cups powdered sugar
  
• After the cookies have cooled down, brush the glaze all over the cookies. Glaze will dry up quickly.
  
• Your peppermint cookies might be darker or lighter than mine. (It depends on the kind of honey you use.)