Hartshorn (Baker's Ammonia)

An old-time leavening favored by Scandinavians and professional bakers, hartshorn gives a fluffiness of texture that baking powder can't give. Our Perfection Springerle recipe requires the use of baker's ammonia. Superior for stored cookie dough, as its leavening is primarily activated by heat, not moisture or acid. Don't be put off by amonia smell during baking; cookies don't taste of it. Do not eat raw cookie dough made with hartshorn. Can be substituted for equal amount of baking powder in cookie recipes. (3 oz.)