Bakers' ammonia (ammonium carbonate), Glossary and Terms, Meat, Fish, Fruit, Grocery Food Stores

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"Bakers' ammonia (ammonium carbonate)"

It is also called hartshorn. It is an ammonia compound and not harmful after baking. However, don't eat the raw dough. Your kitchen will stink of ammonia while the cookies bake ~ but once baked, the cookies will not taste of it. Can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated by heat, not moisture (such as baking powder).
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